Homemade Spaghetti Sauce in the Slow Cooker

Jarred sauces can sometimes have a fair amount of ingredients I am trying to avoid, so I really was on the quest for a good sauce that didn't take forever. My mom made her own sauces quite a bit when I was growing up, so I've never gotten used to jar sauces that can be too acidic or bland. 

Serves 6, Cost per serving with pasta $.83


3 cloves of garlic, minced
2 T. Olive Oil
2 cans Crushed Tomatoes (28 oz)
2 T. Basil
1 T. Oregano
1 T.  Agave Nectar, honey, (or sugar)
1/4 tsp. Crushed Red Pepper
4 T. red wine or port (not available at ALDI in KS) if you don't have any, omit, but it's not the same
1 tsp. Sea Salt


1. Add onion, garlic, and oil to slow cooker and cook on high until onions begin to become translucent. In my slow cooker this is about 30 min. If you want to do this step on the stove, you could.

2. Add remaining ingredients to slow cooker and reduce to the lowest setting. Cook at least 2 hours on low. If you are going to leave this one all day, add water so it doesn't get thick and gummy. (Next time I make it, I will figure out how much water.)

3. Serve over any pasta -prepared as directed.


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