Comments on: Slow Cooker Spaghetti Sauce

By: Lisa

Lisa — Thu, 11 May 2023 13:23:48 +0000

Had a crockpot sauce recipe from my mother I used for many years which my part Italian partner loved. During COVID food shortages, I was unable to find all the ingredients and stumbled across your recipe. My family loves it! It freezes well and is delicious with all my other pasta dishes. I did have an issue with the charging for the time indicated. I put more paste in it which helps, but I do need to be sure someone can turn it down or off before it goes too long. Thanks for sharing this recipe.

By: michelle mcclain

michelle mcclain — Fri, 07 Apr 2023 20:39:17 +0000

I love your recipe, Has anyone canned it that you’re aware of? Thanks.

By: Beth - Budget Bytes

Beth - Budget Bytes — Thu, 30 Mar 2023 12:40:36 +0000

In reply to Judith. Yes, if you plan on making a half batch, cut all of the ingredients in half. :)

By: Judith

Judith — Thu, 30 Mar 2023 08:56:23 +0000

I only have small crackpot, if I halve the tomatoes should I also halve the herbs and sugar. Thankyou

By: Hayley

Hayley — Sun, 26 Mar 2023 19:10:21 +0000

Curious if anyone has tried this with vegan butter? I’m pretty sure it would work fine, but just wanted to see.

By: Shaundell

Shaundell — Fri, 16 Dec 2022 21:23:42 +0000

Great recipe! I had wondered if a slow cooker would be a good substitute for long, slow simmering on the cooktop. Works perfectly! Also love that your recipe is all done in the slow cooker – no sautéing the onions and garlic separately. If the onions don’t need to be browned, just softened and exposed to the fat for a while, then the cooker can do that. For convenience, I did substitute a 10oz package of frozen chopped onion for the fresh onion. Just microwaved it in the cooker insert before adding everything else – turned out great. For those whose sauce was overdone, try checking it an hour early. That was the optimal timing for my cooker. Thanks again for a great recipe – will definitely be using it again!

By: Jake Pie

Jake Pie — Sat, 12 Nov 2022 13:35:00 +0000

Awesome sauce! I make at least once a month!

By: Monti - Budget Bytes

Monti - Budget Bytes — Mon, 07 Nov 2022 15:11:01 +0000

In reply to JLC. Sometimes older crockpots can have hot spots that run a lot hotter than other parts of the pot, so charring will happen. As long as the sauce has reached 165°F, it is safe to cook it at a lower temperature. Alternately, you can take the actual crockpot out of its electric sleeve, and put it in your oven at 225°F and slow cook the sauce that way. Hope that helps! XOXO -Monti

By: JLC

JLC — Mon, 07 Nov 2022 01:44:20 +0000

Hi Beth!

This turned out really well – affordable ingredients and it ended up tasting amazing. You can always tell fresh made vs. store bought. ;) The only thing I wanted to ask bout is the time. I cooked this on low and found it to actually char a little bit. It was frequently bubbling and I had to open/stir it a few times during the 8 hrs to get it to relax. Then when I stirred it a final time, there were charred bits that came off the bottom and sides. Is this normal? My crackpot is older, but I haven’t had this happen for other dishes I make. I know the cook length is needed to really get the thicker consistency, but I’m wondering if it can be cooked for say 6 hrs on low then be put on warm for 2 more hours? Any thoughts would be appreciated. Love the recipe though and plan to make it again. 😋

By: Monti - Budget Bytes

Monti - Budget Bytes — Fri, 14 Oct 2022 16:14:49 +0000

In reply to Gillian. Hi Gillian! If you look next to the seven, you will see the type of portion. It's 7 cups. Portion size depends on you and how many people you're feeding. You don't want to thaw it out and freeze again. I recommend portioning it out in single-use portions (if you're cooking for 2, that's about 1 3/4 cups). XOXO -Monti