World’s Best Meaty Spaghetti Sauce - Slow Cooker Recipe

Want to impress your friends and family with a better-than-restaurant quality dinner? Try out this world’s best spaghetti sauce recipe! It’s so easy you almost won’t believe it. This makes enough for a large gathering, or freeze it for later on. Start it in the morning and have it ready for dinner. Scroll down for ingredients, directions and a printable shopping list.
Essential Ingredients
• 1 pound lean ground beef
• 1 pound ground Italian sausage or pork
• 3 tablespoons extra virgin olive oil
• 2 cups mushrooms, sliced
• ½ white onion, chopped
• 2-5 cloves garlic, minced (your choice on intensity)
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 1 large 15 ounce can tomato sauce
• 1 large 28 ounce can crushed tomatoes, with basil recommended
• 1 large 28 ounce can diced tomatoes, fire roasted recommended
• 1 small 6 ounce can tomato paste
• 1 cup red wine
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 small can sliced black olives, drained
• 1 tablespoon brown sugar
• 1 tablespoon beef bouillon
• 2 tablespoons dried Italian herb seasoning
• 3 bay leaves
• 1 teaspoon white (or black) pepper
• 1 teaspoon onion powder
• ½ teaspoon cayenne powder
• ½ teaspoon marjoram
Optional Ingredients
• ½ bunch fresh parsley, chopped
• 1 bunch fresh basil, chopped
Directions
Total prep time: 25 minutes
Total cooking time, largely unattended: 6-8 hours
1. Turn slow cooker on high. Add all canned tomatoes, red wine, red wine vinegar, Worcester sauce, black olives, brown sugar, beef bouillon, dried spices, and optional fresh parsley and basil.
2. Heat a large saucepan or frying pan on high and add sausage (or pork) and beef. Cook for 7-10 minutes until browned, stirring to break up large chunks. Add to slow cooker.
3. Reduce heat to medium-high and add olive oil, chopped onion, garlic, carrot, celery, and mushrooms. Cook 5 minutes, stirring occasionally. Add to slow cooker.
4. Cook uncovered on high for 3 hours, stirring every half hour or so.
5. Reduce heat to low and cook another 3-4 hours, stirring every half hour or so. Cover once desired consistency is reached. You’re looking for some liquid to evaporate and the sauce to condense, darkening in color.
Shopping List*
*Brands I use are in (parenthesis), but use whatever you have at your local store.
Meat
• 1 lb lean ground beef
• 1 lb ground Italian sausage (without tube casing) or pork
Vegetables
• 1 white onion
• 1 large carrot
• 1 bunch celery
• 1 head garlic
• 1 package sliced mushrooms
• 1 bunch fresh parsley (optional)
• 1 bunch fresh basil (optional)
Canned
• 1 large 15 ounce can tomato sauce (Muir Glen)
• 1 large 28 ounce can crushed tomatoes, with basil recommended (Muir Glen)
• 1 large 28 ounce can diced tomatoes, fire roasted recommended (Muir Glen)
• 1 small 6 ounce can tomato paste (Muir Glen)
• 1 small can sliced black olives (optional)
Packaged
• 1-3 bottles red wine - Merlot or Cabernet (recipe only needs a cup, drink the rest)
• brown sugar
• beef bouillon (Better than Bouillon, Reduced Sodium)
• extra virgin olive oil
• red wine vinegar
• Worcestershire sauce
Herbs
• Italian seasoning
• bay leaves
• white (or black) pepper
• onion powder (optional)
• cayenne powder (optional)
• marjoram (optional)

[@ronniekotler9265]

Great recipe I'm cooking it now

[@theshirtlesschef6929]

How'd it turn out?

[@AltJisatsu]

Dunno about celery lol but hey might be good. I just stick to really cut up mushrooms, basil and onion, always super good and the kid doesn't complain :)