Slow Cooker Red Pasta Sauce Recipes

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SLOW-COOKER SPAGHETTI SAUCE



Slow-Cooker Spaghetti Sauce image

Fifteen minutes' prep is all you need for the start of a wonderful homemade red sauce.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 6h15m

Yield 16

Number Of Ingredients 13

1 tablespoon olive oil
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 large onions, chopped (2 cups)
3 cloves garlic, finely chopped
2 cans (15 oz each) Muir Glen™ organic tomato sauce
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (6 oz) Muir Glen™ organic tomato paste
2 tablespoons sugar
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes

Steps:

  • 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.
  • Spoon vegetables into cooker. Stir in remaining ingredients.
  • Cover; cook on Low heat setting 6 to 8 hours.

Nutrition Facts : Calories 60, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 7 g, TransFat 0 g

SLOW-COOKER MEATY ITALIAN SPAGHETTI SAUCE



Slow-Cooker Meaty Italian Spaghetti Sauce image

If you've been searching for "the one," that is a reliably delicious spaghetti sauce that will please the family, freeze well and get better overnight, we humbly suggest this recipe. No hard-to-find ingredients here, just everything you'd expect to be in a basic red sauce. Before stewing to perfection in your slow cooker, this sauce does require a crucial couple minutes of skillet time. Taking the 15 minutes to brown Italian sausage and onions to golden-brown perfection doesn't just bring out the best in these ingredients, it also leads to a sauce that's considerably more delicious than it would be otherwise. And after you do it, it's just a matter of tossing all the ingredients into the pot and letting them simmer together into a rich and savory red gravy!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 24

Number Of Ingredients 13

2 lb bulk Italian pork sausage or ground beef
2 large onions, chopped (2 cups)
2 cups sliced fresh mushrooms (6 oz)
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes

Steps:

  • Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
  • Spoon sausage mixture into cooker.
  • Stir in remaining ingredients.
  • Cover; cook on Low heat setting 8 to 9 hours.

Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 0 g

EASY RED PASTA SAUCE



Easy Red Pasta Sauce image

Plain, simple, no frills, basic red sauce that tastes great on a variety of pasta and is not watered down. For making a good sauce, use canned tomatoes. Except for the summer months, the 'fresh' tomatoes are usually harvested when green and left a long time to ripen. Add more red pepper flakes if you like your sauce spicy!

Provided by Jody Chinn

Categories     Main Dish Recipes     Pasta

Time 1h

Yield 6

Number Of Ingredients 9

4 tablespoons olive oil
2 cloves garlic
¼ cup chopped onion
2 tablespoons dried parsley
1 tablespoon dried basil
ground black pepper to taste
1 (29 ounce) can Italian-style stewed tomatoes, drained
1 pinch crushed red pepper flakes
12 ounces angel hair pasta

Steps:

  • In a medium saucepan over low heat, warm oil and saute garlic; heat through until the garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes.
  • Add parsley, basil and ground black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover saucepan and cook for 25 to 35 minutes.
  • The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain and serve with sauce.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 41.2 g, Fat 10.6 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 405 mg, Sugar 9.1 g

SPLENDICIOUS SLOW COOKER SPAGHETTI SAUCE



Splendicious Slow Cooker Spaghetti Sauce image

This recipe comes from my Army days where dishes were often created by throwing in everything including the kitchen sink! I've refined it over the years, and this recipe yields a tangy yet sweet and rich sauce that is sure to make your soldiers happy. The sauce is excellent over any pasta.

Provided by Robert Salmon

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Meat Sauce

Time 9h15m

Yield 16

Number Of Ingredients 22

1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
3 (14.5 ounce) cans stewed tomatoes
1 cup red wine
1 cup sliced green olives
4 teaspoons sea salt
2 tablespoons dried basil
2 teaspoons dried oregano
½ teaspoon Hungarian paprika
½ teaspoon cayenne pepper
3 tablespoons olive oil
1 cup finely chopped sweet onion, divided
1 clove garlic, crushed and chopped
⅔ cup chopped fresh parsley
⅔ cup sliced fresh mushrooms
1 teaspoon brown sugar
3 tablespoons olive oil
3 (4 ounce) links Italian sausage links, casings removed
2 cloves garlic, crushed and chopped
1 teaspoon ground white pepper
½ teaspoon ground cumin
1 cup red wine, or more if needed

Steps:

  • Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1 cup of red wine, green olives, 4 teaspoons of sea salt, basil, oregano, paprika, and cayenne pepper in a slow cooker. Set the cooker to Low.
  • While the cooker is warming up, place 3 tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. Cook the mixture for 3 more minutes before mixing in parsley and mushrooms. Reduce heat, and simmer the mixture for about 10 minutes. Stir in the brown sugar, and mix to dissolve.
  • While the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. Brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. Pour 1 cup of red into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine. Simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 10 minutes. Pour the sausage mixture into the slow cooker.
  • Cook on Low for 8 hours to overnight. Add more red wine or water if needed to prevent the sauce from getting too thick and burning on the bottom.

Nutrition Facts : Calories 184 calories, Carbohydrate 13.4 g, Cholesterol 8.3 mg, Fat 10.8 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 2.3 g, Sodium 1245 mg, Sugar 4.9 g

SLOW COOKER RED PASTA SAUCE



SLOW COOKER RED PASTA SAUCE image

Categories     Sauce     Tomato

Yield 4 servings

Number Of Ingredients 14

1-2 teaspoons kosher salt (to taste)
3/4 cup chicken broth (I prefer to make it with "Better Than Bullion" or from scratch if you have the time)
1 (28 ounce) can whole or crushed tomatoes
1 (6 ounce) can tomato paste
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon red pepper flakes or peperoncino flakes (found at an Italian deli)
1 teaspoon sugar
1 teaspoon dried parsley (separated & crushed)
1/2 teaspoon dried basil (separated & crushed)
A handful fresh basil, finely chopped
1/2 cup dry red wine
3 tablespoons of a extra virgin olive oil
1/2 medium sweet onion, diced
4 cloves garlic, minced

Steps:

  • 1.Add tomatoes (crush them by hand if you have whole tomatoes), salt, pepper, chicken broth, tomato paste, red pepper flakes(or peperoncino flakes), sugar, red wine and half the dried parsley and dried basil (crush the spices by hand or using a mortor & pestle to release the natural oils) to slow cooker. Turn on low temperature for at least 2 hours (the longer it cooks, the better the flavor). 2.Meanwhile, over a medium-high heat, add oil to a pan and cook onions until lightly browned (about 10 minutes). About 1 minute before the onions are done, add the garlic (if you add it at the beginning, it will burn). 3.Add onion/garlic mixture to slow cooker. 4.Cook for at least 2 hours (again, the longer you cook it, the better the flavor. 5.About 30 minutes before done, add the other half of the crushed spices. 6.About 5 minutes before done, add the fresh basil. 7.The sauce refrigerates well and tastes even better when re-heated!

SLOW-COOKER BEEF WITH RED SAUCE



Slow-Cooker Beef with Red Sauce image

A homemade rub spices up this tender beef; vinegar and gingersnaps add depth to the sauce. You can substitute graham crackers for the cookies. -Laurie Tietze, Longview, Texas

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 17

2 tablespoons canola oil
2 tablespoons baking cocoa
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 beef rump roast or bottom round roast (3 pounds), cut into 1-1/2-in. cubes
1 large onion, chopped
1 can (28 ounces) whole tomatoes, undrained
3 tablespoons cider vinegar
1-1/2 cups crushed gingersnap cookies (about 30 cookies)
9 garlic cloves, peeled
1 tablespoon sugar
Hot cooked noodles, rice or mashed potatoes

Steps:

  • In a small bowl, combine the first 9 ingredients; set aside. , Place beef and onion in a 4-qt. slow cooker; rub beef with spice mixture. Pour tomatoes over the top; sprinkle with vinegar, gingersnaps and garlic., Cover and cook on low for 8-10 hours or until meat is tender. Stir in sugar. Serve with noodles.

Nutrition Facts : Calories 388 calories, Fat 14g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 685mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 36g protein.

RED CLAM SAUCE



Red Clam Sauce image

This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (6-1/2 ounces each) chopped clams, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried thyme
Additional minced fresh parsley, optional
6 ounces linguine, cooked and drained

Steps:

  • In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.

Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.

SLOW-COOKER SUNDAY SAUCE



Slow-Cooker Sunday Sauce image

Whether it's called red sauce, sugo or gravy, you'll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households. Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs. This slow-cooker version lets you simmer it overnight or while you're not home, and without splatters and stirring (though you can also make it on a stovetop). Once the sauce is done, coat pasta in the sauce, spoon the meats on top and serve it with a green salad, crusty bread and red wine. Sauce can be kept refrigerated for up to one week and frozen for up to three months.

Provided by Ali Slagle

Categories     dinner, meat, pastas, main course

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 (28-ounce) cans crushed tomatoes
3 basil sprigs
2 pounds boneless pork shoulder, cut into 3-inch chunks
Kosher salt and black pepper
1/4 cup extra-virgin olive oil, plus more as needed
1 pound hot or sweet Italian sausage, or a combination
1 yellow onion, coarsely chopped
6 garlic cloves, smashed and peeled
1/3 cup red wine
1 pound uncooked homemade or store-bought meatballs
1 1/2 pounds tubular or long noodles, like rigatoni or spaghetti
Grated Parmesan or pecorino, for serving

Steps:

  • In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
  • In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
  • Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It's OK if they're sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
  • When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that's OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
  • Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.

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2022-07-10 No Bean Chili – This chili will give the soup a perfect amount of already cooked lean ground beef and chili flavor.; Whole Kernel Corn – Add a bit of color and extra texture to the soup recipe.; Cheddar Cheese Soup – Creates a cheesy taste to the soup base.; Ranch Style Beans – Similar to baked beans minus the sweetness. Instead, these beans (and their juice) have chili …
From themagicalslowcooker.com


SLOW COOKER SUNDAY SAUCE ON SPAGHETTI RECIPE - FOOD & WINE
Directions. Step 1. In a large skillet, heat 2 tablespoons of the olive oil. Season the pork with salt and pepper and cook over moderately high heat until richly browned all over. Transfer the ...
From foodandwine.com


EASY SLOW COOKER SPAGHETTI SAUCE - THE TYPICAL MOM
2022-04-12 Heat a skillet on the stovetop. Add a bit of olive oil with your cut up pieces of roast. Sear on all sides and then transfer beef into slow cooker. Add diced onions into the same skillet with drippings, add garlic powder (could add diced garlic too if you’re a lover) and cook down until caramelized. Add ingredients.
From temeculablogs.com


THE LUNATIC GETS SAUCED: SLOW COOKER RED SAUCE/SPAGHETTI SAUCE
2011-12-11 1 tablespoon chili powder. 1 tablespoon dried onion flakes. 2 tablespoons onion powder. 2 tablespoons garlic powder. 3 to 4 cloves of fresh garlic pressed. 2 tubes of beef stock I use the concentrated pouches by Savory Choice, use ½ to 1 cup if using liquid. 2 small cans of tomato paste 5.5 fluid oz/156 ml.
From cravingsofalunatic.com


EASY SLOW COOKER CREAMY CHICKEN PASTA - BERLY'S KITCHEN
2021-03-11 Season the chicken breasts with Italian seasoning, salt, pepper, garlic powder, onion powder, and red pepper flakes. Place them in an even layer in the bottom of a 6 or 7 quart slow cooker, then pour in marinara sauce. Fill the empty marinara sauce jar with water, close the lid, and give it a shake. Pour the water into the slow cooker.
From berlyskitchen.com


SPAGHETTI SAUCE RECIPES SLOW COOKER – RECIPES FLAME
SpaghettiSauce33 A Dash of Sanity from dashofsanity.com. When the cooking time is up, prepare the spaghetti noodles as directed on the box. Spaghetti sauce, italian seasoning, ground black pepper, green bell pepper and 7 more slow cooked spaghetti sauce melissa's southern style kitchen basil, olive oil, crushed red pepper flakes, extra lean ground beef and 13 more Simply …
From dismissive-big.blogspot.com


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