Slow-Simmering Pasta Sauce
Spaghetti with sauce is my kids' favorite dinner, so through trial and error, I came up with my own recipe. This is the winning result. I love that it's made in a slow cooker.—Samantha Vicars, Kenosha, Wisconsin
Ingredients
- 1 pound bulk Italian sausage
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 tablespoon brown sugar
- 2 bay leaves
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 cup minced fresh basil, divided
- Hot cooked pasta
Reviews
This sauce is now the only sauce I use. I mix up the meat I use in it from sweet to hot ground Italian sausage or meatballs. Love this! Never using jar sauce again. I usually simmer it on the stove instead of cooking in the slow cooker.
This sauce is excellent. I only used half the amount of oregano but other than that didn't change anything.
This is a copy-cat recipe from Iowa Girl Eats.
very good.
My family thought it was terrific. I will reduce the amount of bay leaves next time, though. Also thought it was better made a day before serving. I made 1 1/2 times the recipe because I wanted leftovers to use in mostaccioli for my husband's birthday. It was stupendous in that recipe!
Prego is better & less expensive to make.
This is a great recipe! I leave out the brown sugar for less sweetness. It also good for lasagna sauce too.
This is almost exactly the recipe I've used for years - the one pasta sauce I go to anymore! The Italian sausage rather than plain ground beef does it for me. Thanks for reminding me, Samantha Vicars - it's time to make this again!
wonderful taste from Italy
I enjoyed this recipe. I did not add the brown sugar and tasted great.