Use the slow cooker to make your own homemade marinara sauce with more flavor and texture than the store-bought alternative.Jump to Recipe
My parents have a slow cooker recipe book that is older than me, and it has a bunch of yummy recipes in there! Seriously, they’ve had it since they were married. I’ve made a few already but had to try out the marinara sauce. Meals with pasta, red sauce, and cheese are some of my favorites!
The sauce took about 15 minutes to prep all of the ingredients, then I dumped it all in the slow cooker and let it do its thing. A few hours later, we had a delicious sauce ready to eat. I used it on our homemade pizza that evening, but it could be used on a variety of dishes.
The sauce was a bit thicker than marinara sauce that you would buy at the store, but it was good like that. There was more substance to the sauce. My only complaint was how prevalent the flavor of the sausage was, but I am not a big fan of sausage to begin with. Justin didn’t notice that more than anything else in there.
Because it was a meaty sauce I think it would work well for more than just a replacement for marinara. I would eat this on pasta and we already had it on our pizza.
The sauce will also freeze and reheat well. We had way more than we needed for one meal, so I split it up and froze the extra in glass jars. Just make sure you leave plenty of room for it to expand as it freezes. To reheat, let it thaw in the refrigerator, then warm in a saucepan over medium heat until it just starts to bubble.
Step by Step
In a medium skillet, cook the ground beef, sausage, chopped onion, and minced garlic. The meat needs to be brown and the onion tender. This should take about 10 minutes. Make sure to stir occasionally so nothing sticks to the pan.
Meanwhile, prepare the rest of the vegetables by chopping the mushrooms and green pepper. Place the tomatoes, tomato sauce, mushrooms, green pepper, and seasonings in the slow cooker.
Stir in the cooked meat mixture.
Cover and cook on low for 10-12 hours or high for 5-6 hours.
Let the sauce cool just a bit before using. Leftovers can be frozen once completely cooled.
Originally Published On: March 25, 2019
Last Updated On: March 18, 2020
Meaty Marinara Sauce in the Slow Cooker
- 1/2 lb ground beef
- 1/4 lb Italian sausage
- 1/2 onion (chopped)
- 1 clove garlic (minced)
- 10 white mushrooms
- 1 green bell pepper
- 16 oz diced tomatoes
- 16 oz tomato sauce
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/8 tsp pepper
- 1/8 tsp salt
- In a medium skillet, cook the ground beef, sausage, chopped onion, and minced garlic until the meat is brown and the onion is tender, stirring occasionally, about 10 minutes
- Meanwhile, prepare the rest of the vegetables by chopping the mushrooms and green pepper
- Place the tomatoes, tomato sauce, mushrooms, green pepper, and seasonings in the slow cooker
- Stir in the cooked meat mixture
- Cover and cook on low for 10-12 hours or high for 5-6 hours
- Let the sauce cool just a bit before using
- Leftovers can be frozen once completely cooled
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.