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Slow Cooker Italian Spaghetti Sauce

I love preparing this sauce in the morning in the slow cooker and letting it cook on low all day.

Slow Cooker Italian Spaghetti Sauce
  • 1 In a medium nonstick skillet, cook the sausage links until browned on all sides and cooked through. Remove to a plate and when cool, cut into 1-inch pieces. In the same skillet, heat the oil over medium heat. Add the onion, mushrooms and garlic and sauté for 5 minutes or until the onion is translucent.
  • 2 Pour the tomato sauce, diced tomatoes and tomato paste into the slow cooker and mix. Add the basil, oregano, sugar, salt and pepper and crushed red pepper flakes and mix well. Add the sausage and onion mixture. Cover and cook on low for 6-8 hours.
  • 3 Before serving, cook the pasta according to package instructions. Drain and toss with the sauce. Sprinkle with Parmesan cheese.
  • per serving: 608 calories; 25 grams protein; 24 grams total fat; 6 grams fiber; 7 grams saturated fat; 75 grams carbohydrates; 54 mgs cholesterol; 1159 mgs sodium; 16 WW points plus
  • Yield: 6 servings
  • Prep Time: 20 minutes
  • Cook Time: 6-8 hours
  • 1 lb Italian sausage links
  • 1 tbs olive oil
  • 1 white onion, chopped
  • 2 cups sliced button mushrooms
  • 1 tbs garlic, minced
  • 15 ounces tomato sauce
  • 1 14.5 oz can diced tomatoes
  • 1 6-oz can tomato paste
  • 2 tsp dried basil
  • 1 tbs dried oregano
  • 1 tbs sugar
  • coarse salt and pepper to taste
  • 1 pinch crushed red pepper flakes
  • 10 ozs spaghetti
  • 1/4 cup Parmesan cheese, grated
main dish