Slow Cooker Spaghetti Sauce

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~This recipe was originally posted in November of 2010, however, I am bringing it to the front of the line today as part of Slow Cooker Mondays!  Enjoy ;)  ~

Homemade spaghetti.  Or as my four year old likes to call it, spasghetti.  Yummy!  I can't think of a better way to enjoy the chilly fall season then to make this dish.  Over the years, I have had plenty of requests for this recipe and truth be known, this was the first dish that I ever posted on this blog ;)  I deleted the post though because I was not sure how to go about taking a picture of the dish.  Two years and a hundred posts later, I've decided to re-post it ;)

This is my go-to recipe for homemade spaghetti sauce.  I have made this dish for quite a few new mothers in our area because it is just so darn easy to make....and freezes very well.  I discovered it four years ago and it has become one of my favorites to make for friends and family.  Husband Man and I have yet to come across another recipe that tops this one ;) 

The original recipe calls for two different kinds of meat (Italian Sausage and Hamburger), however, Husband Man is not a big fan of Italian Sausage so I tend to just make it with regular ole' hamburger meat.  The spices in the recipe also can be adjusted to your individual taste.  

This is one rockin' recipe because it cooks in the slow cooker!!!  I cannot tell y'all how great it is to be able to mix all the ingredients together, throw it in the crock pot, and let it cook all day.  Love it.  Love it.  Love it. 

Try it out and see for yourself ;)

Slow Cooker Spaghetti Sauce
(makes enough to fill a 4 qt. slow cooker)

Ingredients:

5 links of mild, Italian Sausage OR 1 lb. of ground beef Or both

1 medium onion, chopped

1 small green pepper, chopped (optional)

2 garlic cloves, crushed or minced

29 oz. canned crushed tomatoes 

15 oz. canned tomato sauce

12 oz. can tomato paste

1/8 cup sugar

1 tsp. dried basil

1/2 tsp. black pepper

1/4 tsp. crushed red pepper flakes

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. Italian Seasoning

Half a jar of spaghetti sauce or marinara sauce (optional)(we tend to use Ragu's spaghetti sauce...half of a 24 oz. jar)

Vermicelli Noodles 

Directions:

1.  Brown sausage links and/or ground beef in a frying pan over medium heat until brown and crumbly.

2.  Using the same pan, add the onions, pepper (if you choose), and garlic.  Cook until the onions are transparent and the peppers are soft. 

3.  Place the meat/onion mixture into the slow cooker.  Combine the rest of the ingredients in the slow cooker until well mixed. 

4.  Cook on low, 8-10 hours or on high 4-6 hours. 

5.  Serve over vermicelli noodles and top with Parmesan Cheese.

***To freeze:  Place left over spaghetti sauce (without the noodles) in a Tupperware safe bowl or a freezer safe gallon bag.  Label with the date and freeze.  It should freeze for a good 2-3 months***

***To Defrost:  Place bag or bowl in the fridge overnight.  Heat in microwave or on stove top before serving.  Or you can place the bowl in the microwave on 'defrost' for a faster option.***

Recipe Source:  Compiled from various recipes off the internet