Slow Cooker Spaghetti Sauce

Fifteen minutes prep is all you need for the start of a wonderful homemade red sauce. ...MORE + LESS -

1 tbsp (15 mL) olive oil

3 cups (750 mL) sliced fresh mushrooms

2 large onions, chopped (about 2 cups/500 mL)

3 cloves garlic, finely chopped

2 cans (14 oz/398 mL each) tomato sauce

1 can (28 oz/796 mL) diced tomatoes, undrained

1 can (156 mL/5.5 fl oz) tomato paste

2 tbsp (25 mL) sugar

1 tbsp (15 mL) dried basil leaves

1 tsp (5 mL) dried oregano leaves

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) pepper

1/2 tsp (2 mL) crushed red pepper flakes

Hide Images

1

Spray 4- to 5-quart slow cooker with cooking spray. In 12-inch skillet, heat oil over medium heat. Add mushrooms, onions and garlic; cook 4 to 5 minutes, stirring occasionally, until onions are tender and translucent.
2

Spoon vegetables into cooker. Stir in remaining ingredients.
3

Cover; cook on Low heat setting 6 to 8 hours.

Do-Ahead: Ladle this versatile sauce into refrigerator or freezer containers; cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen spaghetti sauce, place container in refrigerator for about 8 hours.
Did you Know? : Use 3 to 3 1/2 cups of this homemade sauce for recipes that call for a 24- to 27-ounce jar of tomato pasta sauce.
Variation: Spaghetti Sauce with Meat: Stir 1 pound (500 g) cooked lean ground beef into 3 cups (750 mL) of Slow Cooker Spaghetti Sauce.