We love our slow cookers, and this spaghetti sauce is sure to please everyone. We have been tweaking this recipe for a while until we got it just the way we want it.
This spaghetti sauce is loaded with vegetables and our kids have no idea.
It’s probably one of my favorite mom secrets. I love sneaking things into my kids dinners, they eat the entire thing, then tell them of all the vegetables they ate after.
It’s great, because when we eat those vegetables again, I remind them of how much they loved it when they ate all their spaghetti the other night.
This Slow Cooker 2 Meat Spaghetti Sauce is a mom win every time. It’s the perfect way to introduce new veggies, and satisfy those picky eaters.
Would any noodle work?
For this recipe, I used spaghetti noodles. However, you don’t have to use spaghetti noodles. I just prefer it, because the noodles are easier to stab, and it’s perfect for little fingers.
Really any noodles or pasta you have on hand, will work for this recipe.
I have also made it using penne pasta, as well as bow tie pasta, and they both tasted the same, and just as delicious.
I have also made this with whole wheat noodles and it was very tasty and a healthier alternative as well.
sneak in extra veggies:
The thing I love about this recipe, is it’s so easy to sneak in extra vegetables. You could easily throw in spinach, or even broccoli, peas, carrots, zucchini, celery, squash, etc. It’s so tasty and so easy to disguise veggies in this recipe, if you have picky eaters.
I will usually throw in an extra handful or two of spinach, because as it cooks, it shrinks down a little.
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Slow Cooker 2 Meat Spaghetti Sauce
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage
- 1 onion, diced
- 28 ounces crushed tomatoes, (do not drain)
- 8 ounces fresh sliced mushrooms
- 1 green bell pepper, diced
- ¾ cup carrots, diced
- 1¼ cups water
- 8 ounces tomato sauce, 1 can
- 6 ounces tomato paste, 1 can
- ¾ cup chili sauce
- 2 Tablespoons brown sugar
- 1 Tablespoon Italian seasoning
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 16 ounces spaghetti noodles, 1 package, cooked
- ½ cup shredded Parmesan cheese, optional topping
Equipment
Instructions
- Cook ground beef and sausage and onion in frying pan. Cook until meat is no longer pink.
- Put meat in the slow cooker. Add in crushed tomatoes, sliced mushrooms, green pepper, carrots, water, tomato sauce, tomato paste, chili sauce, brown sugar, Italian seasoning, garlic, salt, and pepper. Stir all together.
- Cook on high for 5 to 6 hours or on low for 8 to 10 hours.
- Serve over cooked spaghetti noodles, and top with Parmesan Cheese.
Notes
Nutrition
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Happy Valley Chow
Hank you for sharing! Love your blog.
Linda Jones