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Mom’s Crockpot Spaghetti Sauce (Secret Ingredient)

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This spaghetti sauce is rich, hearty and absolutely delicious. It’s made in a crockpot, which means it couldn’t be any easier. This is our family’s idea of a perfect Sunday dinner!

Ingredients

  • 3 cloves Chopped Garlic
  • 1 whole Small Onion, Chopped
  • 1 pound Mild Italian Sausage Links, Casings Removed
  • 1 pound Ground Beef
  • 1 can 15oz Can Tomato Sauce
  • 2 jars (1lb 8oz Jars) Classico Four Cheese Marinara Sauce
  • 1 can (28oz) Can Diced Tomatoes
  • 1 can (12 Oz ) Can Tomato Paste
  • 2 cups Water
  • ¼ cups Red Wine
  • 3 Tablespoons Brown Sugar
  • 2 Tablespoons Used Coffee Grounds
  • 2 Tablespoons Dried Parsley Flakes
  • 2 Tablespoons Dried Basil
  • 1 Tablespoon Salt
  • ¼ teaspoons Crushed Red Pepper
  • ½ teaspoons Ground Black Pepper
  • 1 bag Pasta, Of Choice, 1 Pound Bag

Preparation

In a large skillet over medium heat, add the garlic and chopped onions and saute until the onions are softened and a little bit golden. Next add the Italian sausage and ground beef and cook until browned, breaking up with the back of a wooden spoon as you stir. You can make your meat into as big or as little chunks as you’d like. Drain excess fat.

Place ground meat mixture into a slow cooker. Add tomato sauce, marinara sauce, diced tomatoes, tomato paste, water, wine, brown sugar, coffee grounds, parsley, basil, salt, crushed red pepper and black pepper, to taste. Cover and cook on high heat for 4-6 hours or low for 6-10 hours.

With roughly 30 minutes before sauce is ready, cook the pasta according to package instructions. We typically cook only 1 pound of pasta and freeze the rest of the sauce for a quick meal at a later date.

Serve pasta and sauce immediately and enjoy!

One Comment

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Sylvia on 6.19.2014

I’ve never put coffee grounds in my spaghetti sauce; do they just sort of disintegrate?

One Review

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Maebells on 4.3.2014

This was really great! There is this little Italian place that we go to sometimes that makes the best marinara and this was pretty darn close! It made a ton though! I froze the rest in smaller portions to have quick pasta night. Thanks for the recipe!

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