Homemade Spaghetti Sauce is very simple to prepare and with this recipe, isn't a labor of love. It's super EASY to make and simmers right in the slow cooker. This sauce is low-calorie too, making it a very figure-friendly addition to your weeknight meal plan.
Sweat the Vegetables. Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until beginning to brown, about 3 to 5 minutes.
Add garlic, Italian seasoning, and crushed red pepper flakes; cook, stirring, for 30 seconds.
Add the wine. Add wine and bring to a boil for 1 minute.
Load the Crock. Carefully pour wine mixture into the slow cooker crock. Add crushed and diced tomatoes and stir until combined. Season with salt and pepper.
Slow Cook. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
Serve. Taste the sauce and add extra seasonings to taste. Serve with meatballs, over pasta, or as a marinara sauce. [See Note 5 for Storage tips]
Italian seasoning is a blend of spices consisting of dried oregano, dried marjoram, dried thyme, dried basil, dried rosemary and dried sage.
Increase or decrease these dried pepper flakes to adjust the spice level of your sauce.
The red wine may be omitted and an equal amount of water or cooking stock (beef, chicken, or vegetable) in its place. It’s worth noting that the sauce will not carry the same rich earthy tones achieved from the wine.
Since tomatoes are the main ingredient, you want it to shine. Use the best brand you can afford on your budget.
Store any leftover sauce in a container fitted with a lid. Leftover sauce is good in the refrigerator for up to 7 days.Alternatively, the sauce can be frozen for up to 3 months. Allow sauce to cool completely them pour or ladle the sauce into a zip top bag. Remove excess air and lay flat on a cooking tray to retain flat shape while freezing. Once frozen, remove the tray and store upright.