Crockpot Spaghetti Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Crockpot Spaghetti Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Crockpot Spaghetti Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 tbsp. cooking oil
• 1 sm. onion, finely chopped
• 1 (15 1/2 oz.) can tomato sauce
• 1 1/2 c. water
• 1/2 tsp. pepper
• 1/2 tsp. red pepper, optional
• 1 lb. ground beef
• 1 (29 oz.) can tomato puree
• 1 (6 oz.) can tomato paste
• 1 tsp. salt
• 1/2 tsp. oregano
• 2 lbs. sausage (Italian links or country style)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Brown ground beef in 2 tablespoon hot oil in frying pan

Step 2: Technique & Execution

When almost browned, add onion and continue browning until onion is tender

Step 3: Technique & Execution

Pour meat and onion into 3 ½ quart crockpot

Step 4: Technique & Execution

Add puree, sauce, paste, water, salt, pepper and oregano and set dial on low setting

Step 5: Technique & Execution

Cut 2 lbs. sausage into pieces and brown in remaining 2 tablespoons oil

Step 6: Technique & Execution

When brown, place sausages in sauce in crockpot