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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.

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