Meat Sauce (Sausage Slow-Cooker)

slowcookeritaliansausagesauce This rich, flavourful Slow Cooker Pasta Sauce is packed with Italian sausage and hearty tomatoes. It’s easy to make, perfect for pasta night and tastes absolutely rich and delicious.

1 lb mild or sweet Italian sausage, casings removed, broken into bite-size pieces
1 lb hot Italian sausage, casings removed, broken into bite-size pieces
2 cups onions, finely chopped
10-12 large cloves garlic, finely chopped
3 Tbsp. tomato paste
1 Tbsp. dried oregano
2 tsp. crushed red pepper flakes
3 (27 oz) cans whole Roma tomatoes, peeled, with juices (3x796 mL)
1 Tbsp. Erythritol Gold
1 tsp. sea salt
½ tsp. black pepper, freshly cracked

Garnish:
Parmesan cheese, freshly grated

Add everything to the slow cooker in the order listed. Stir well until combined.

Cover and cook on HIGH for 2 hours. Stir then set to LOW and cook for 8-10 hours without stirring or lifting the lid.

Serve hot over freshly cooked spaghetti; top with Parmesan cheese if desired.

Makes 10 servings.

Cook's Notes:

Choose the right tomatoes: Stick with plain canned tomatoes for the best results. Pre-seasoned ones can throw off the balance of spices in the sauce.
The long cook time is what transforms this sauce into something truly amazing. If you’re short on time, you can cook it on HIGH for 4-6 hours, but I’ve found that the flavours really shine when it cooks on LOW. Also, cooking on HIGH risks the sauce catching or even scorching in places where your cooker runs hot. If you must use the HIGH setting, make sure you’re around to watch it.
Adjust the salt at the end: I always taste the sauce before serving and adjust as needed. A little sprinkle of salt at the end can make all the difference.
Serve with love: A sprinkle of Parmesan cheese or a side of garlic bread makes this dinner extra special.

Make-Ahead and Storage:

Make-Ahead: This sauce is perfect for prepping in advance. You can make the entire recipe a day or two before you need it, let it cool completely and store it in the fridge. Honestly, it tastes even better the next day because the flavours have time to mingle.
Storing Leftovers: If you’ve got leftovers, transfer them to an airtight container and store them in the fridge for up to 3 days. To Reheat: I like to add a splash of water or broth to loosen it up and keep it from drying out.
Freezer-Friendly: This recipe is a freezer dream. I portion the sauce into freezer-safe containers or bags (lay the bags flat for easier storage) and it keeps well for up to 3 months. To Reheat, thaw it in the fridge overnight or pop the frozen block directly into a pot and warm it over low heat, stirring occasionally.

Variations:

If you’re feeling adventurous, swap the mild sausage for hot Italian sausage - it’s guaranteed to spice things up in the best way.
Extra Veggies: Sneak in some bonus nutrition by tossing in finely grated carrots, diced bell peppers, or even a handful of spinach.
Creamy Twist: For a rich and dreamy sauce, stir in ½ cup of heavy cream or a few spoonfuls of ricotta cheese during the last 5 minutes of cooking. Just make sure the dairy isn’t straight from the fridge - mix it with a ladle of the hot sauce in a small bowl first to stabilize it. And please, no milk. The tomatoes will curdle it and trust me, you don’t want that.
Herb Garden Flavour: Fresh herbs make such a difference. Chop up a handful of basil or parsley and sprinkle it in just before serving. It brightens everything up and makes the sauce taste like summer in a bowl.

Serving Suggestions:

Pasta Night: Serve this rich, flavourful sauce with your favourite pasta – spaghetti, rigatoni, penne, or even cheese tortellini.
Lasagna Shortcut: Use this sauce as the base for an easy lasagna. Layer it with lasagna noodles, ricotta, and mozzarella, then bake until bubbly. It’s the perfect comfort food and freezes beautifully for make-ahead dinners.
Stuffed Peppers: Fill hollowed-out bell peppers with cooked rice mixed with the meat sauce. Top with shredded mozzarella cheese and bake until the peppers are tender. It’s a fun twist on a classic dish, and my kids love the cheesy tops.
Stuffed Shells: Spoon the sauce over jumbo pasta shells stuffed with ricotta and spinach. Bake topped with mozzarella for a cheesy, crowd-pleasing dinner.