Slow Cooker Spaghetti Sauce Italiano Recipe

  • Yield : 8 serving plates
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 5:00 h
  • Ready In : 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    20 g
  • Cholesterol

    92 mg
  • Sodium

    781 mg
  • Carbohydrate

    39 g
  • Fiber

    4 g
  • Protein

    29 g

Slow cooker spaghetti sauce Italiano recipe. Very delicious sauce, which includes ground beef, Italian sausages, tomatoes, mushrooms, and spices, cooked in a slow cooker and served over baked spaghetti. Do you like Italian dishes? If so, you may also like Chunky Italian Sausage Stew:

Slow Cooker Chunky Italian Sausage Stew

Use a 5-6-quart (5-6 L) slow cooker to prepare this dish.

Makes 8 servings

Ingredients: 2 pounds (960 g) hot or sweet bulk Italian sausages, 3/4 pound unsliced pepperoni, cut into chunks, 4 large sweet yellow peppers, seeded and cut into thin strips, 2 cans (4 oz (120 ml) each) sliced mushrooms, drained, 1/2 cup (125 ml) finely chopped yellow onion, 1 can (2½ oz (75 ml)) sliced, pitted ripe olives, drained, 1/4-1/2 teaspoon crushed red pepper, 1 jar (26 oz (840 ml)) pasta sauce with mushrooms

Instructions: In a large nonstick skillet, cook Italian sausages until cooked through, stirring to break into bite-size pieces. Remove cooked sausages from the skillet and drain off fat.

In a slow cooker, combine cooked sausages, pepperoni, yellow sweet peppers, mushrooms, chopped yellow onion, olives, and crushed red pepper. Pour pasta sauce over and stir well. Cover slow cooker and cook on low-heat setting for 5-6 hours, or on high for 2½-3 hours.

Turn off slow cooker and open the lid. Stir stew well and transfer to serving bowls. Serve hot.

Slow Cooker Spaghetti Sauce Italiano Recipe


  • 1 pound (480 g) ground beef
  • 1/2 pound (240 g) bulk Italian sausage
  • 28 oz (840 ml) can diced tomatoes, undrained
  • 2 6-oz (180ml) tomato paste
  • 6-oz (180 ml) can sliced mushrooms
  • 1 cup chopped yellow onion
  • 3/4 cup chopped green pepper
  • 1/2 cup (125 ml) Burgundy wine
  • 1/2 cup (125 ml) sliced pimiento-stuffed green olives
  • 3 bay leaves
  • 2 cloves garlic, minced
  • 1½ teaspoons Worcestershire sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon black pepper
  • 2 tablespoons cold water
  • 2 tablespoons cornstarch
  • hot cooked spaghetti
  • grated Parmesan cheese


Step 1

In large nonstick skillet cook ground beef and sausage until browned. Drain off fat. Put in the slow cooker.

Step 2

Stir in undrained tomatoes, tomato paste, mushrooms, onion, bay leaves, garlic, Worcestershire sauce, sugar, salt, chili powder, pepper and 1/3 cup water. Cover and cook slow cooker spaghetti sauce on high heat for 5-6 hours.

Step 3

Blend water slowly into cornstarch. Stir into tomato mixture. Cover and cook 10 minutes. Serve slow cooker spaghetti sauce over cooked spaghetti.

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