Quarantine Cuisine: Crock Pot Spaghetti Sauce

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quarantine Cuisine: Crock Pot Spaghetti Sauce

  • Author: Allison Coleman
  • Yield: 6-8 servings 1x


This spaghetti sauce recipe, from sales team member Allison Coleman, is set-it-and-forget-it comfort food at its finest. It uses pantry staples and simple, easy-to-find fresh ingredients. Thanks for the stellar recipe, Allison!



1/2lb – 1lb ground beef

1/2lb – 1lb hot Italian sausage

1 medium onion, diced

1 28oz can diced tomatoes, undrained

1 8oz can tomato paste

1 15oz can tomato sauce (I use no salt added)

1 small to medium zucchini, largely diced

1 small to medium summer squash, largely diced

1 8oz container of mushrooms, largely diced

1 green bell pepper, diced

1 tablespoon brown sugar

4 garlic cloves, minced

12 teaspoons dried basil

12 teaspoons dried oregano

1 teaspoon dried thyme


In a large skillet, cook the beef, sausage, and onion until the meat is no longer pink. Drain off the fat in a colander.  Transfer the meat mixture to a slow cooker. Add the rest of the ingredients, and gently stir to blend. Cook on low for 8 hours. Serve over pasta or spaghetti squash and enjoy!


  • I use as many organic ingredients as are available in all – right down to the spices!
  • You can add more tomato sauce when blending, if it looks like it could use more.
  • For meat, my preference is to use about 3/4lb of each.
  • Try out different vegetables of your choice!
  • This sauce freezes wonderfully.