Slow Cooker Meat Sauce


  • Olive oil
  • 2 cups onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 6 cloves garlic, minced
  • 2 (4 oz) links Italian sausage, casings removed
  • 1 lb ground sirloin
  • 1 cup red wine
  • 1/4 cup no-salt-added tomato paste
  • 1 1/2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp crushed red pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 1/2 tsp dried basil
  • splash of balsamic vinegar
  • 28 oz chopped tomatoes, undrained
  • 1 cup no-salt-added canned tomato sauce


  1. Heat a large skillet over med-high heat. Add oil to pan; swirl to coat. Add onion to pan and brown lightly. Add carrot, celery, and garlic and sauté until vegetables are fragrant and translucent. Pour into a 6 qt slow cooker.
  2. Add sausage and beef to to skillet. Sauté until browned, stirring to crumble. Evacuate with a slotted spoon to a plate coated with paper towels to drain.
  3. Pour beef mixture into slow cooker. If there are any browned bits stuck to the bottom of the pan, deglaze with the wine. Otherwise, add it to the slow cooker along with the remaining ingredients. Cook on low for 8 hours.


Reading through the original recipe, it seemed a bit one diminsional so I made a few additions to boost the flavor.

Preparation time: 25 minute(s)

Cooking time: 8 hour(s)

Number of servings (yield): 8

Microformatting by hRecipe.


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