Slow Cooker Pasta Sauce

    6 hours 20 minutes

    This is a great rich meat sauce which is super easy to make in the slow cooker. Serve over thick pasta such as spirals.

    46 people made this

    Serves: 10 

    • 2 tablespoons olive oil
    • 1 kg Italian-style sausages, casings removed
    • 1 large red onion, diced
    • 2 ribs celery, diced
    • 3 cloves garlic, minced
    • 1/2 cup dry red wine
    • 1 (800g) tins Italian-style diced tomatoes, undrained
    • 1 (800g) tin tomato pasta sauce
    • salt to taste
    • 1 cup heavy cream

    Preparation:20min  ›  Cook:6hours  ›  Ready in:6hours20min 

    1. Heat the olive oil in a large frypan over medium heat. Cook and stir the Italian sausage meat until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the frypan, and stir to dissolve the brown flavour bits from the bottom of the frypan. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce and salt to taste. Mix well.
    2. Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover and cook for 1 more hour. Adjust salt again if necessary, and serve.

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    Reviews in English (35)


    Great recipe. I sauted 1 green pepper (instead of the celery) and 1 bag fresh white mushrooms. Aslo added some red pepper flakes for a little extra kick. Served over spaghetti. Very good!  -  06 Oct 2010  (Review from Allrecipes USA and Canada)


    I added a little more minced garlic and a cup or so of chopped baby bella mushrooms and a teaspoon each of basil and oregano. FAH-REAKING AMAZING. One of the best things I've eaten in a long time. I wonder if I could use a cheap cut of meat (like a combo of sausage and stew meat?) and have it come out tender and awesome, even though I cheaped out. I bet I could. NOTE: I apparently did not read the recipe all the way through and I made this on the stovetop. I browned my meat, then the vegetables, combined them and added the rest of the ingredients excluding the cream. I cooked this, covered and vented, for about an hour and a half, then added the cream. Even though I did not follow the recipe exact (I was far too distracted and busy for that today, to be honest), this still turned out spectacularly. Even my kids slurped it up! I'm SO making this again. And again.  -  24 May 2011  (Review from Allrecipes USA and Canada)


    This was so yummy and i made it for a friend who apologized in advanced for her 5 year old son who doesn't eat anything. He ended up having seconds and she was so surprised!!  -  05 Feb 2011  (Review from Allrecipes USA and Canada)