All-Day Spaghetti Sauce

READY IN: 6hrs 15mins
Recipe by Matt Smith

This spaghetti sauce freezes very well for later. I use standard quart-size ziplock bags, and stack them in the freezer.

Top Review by annettewebb

I made this recipe in my slow cooker with Spicy Italian sausage that I had fried up in a pan before adding it. I cut the recipe in half and still had a lot of leftover. The one thing I would do differently is the amount of tomato paste added. I would most likely use a couple of Tablespoons instead. Next time I will make some meatballs to go with it, I think that would be great with it. I also used some of the leftover sauce for homemade pizzas. The kids enjoyed that, thanks for sharing.

Ingredients Nutrition


  1. Brown beef in a skillet.
  2. Put into a large stock pot with the tomato sauce, paste, and diced tomatoes.
  3. Add most of the required amount of all the spices.
  4. Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so.
  5. Taste a spoonful and add the rest of the spices to taste.
  6. TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary.
  7. The thicker the metal of your stock pot, the less you have to stir.
  8. Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.).
  9. The longer it simmers, the thicker it gets (yum).
  10. The sauce is also very good without the beef.

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