Crock Pot Spaghetti Sauce

When I started making my own spaghetti sauce, I was amazed at how easy it really is. And I was an instant convert - no more store-bought spaghetti sauce for me! The only thing you need to know about this recipe is that it is best when made in advance. If we're having it for Sunday dinner, I cook the meat, then throw it all in the crock pot in the morning so it can simmer all day for the flavors to blend. It also freezes wonderfully and makes great leftovers!


Crock Pot Spaghetti Sauce

1 lb lean ground beef or turkey
1 medium onion, chopped
2 cloves garlic, minced
1 12-oz can of tomato paste
2 15-oz cans of Italian style diced tomatoes
1 15-oz can of regular diced tomatoes
2 Tbsp sugar
2 Tbsp vinegar
2 large bay leaves or 1 tsp crushed bay leaves

Brown meat and onion in large frying pan. Drain and rinse with hot water to remove the extra grease. Place in large crock pot and add remaining ingredients. Mix well.

(Tip: If your kids aren't big on tomato chunks in their pasta sauce, run the tomatoes through the blender before adding them to the sauce.)

Simmer on low all day, stirring occasionally. If using whole bay leaves, remove before serving.