Slow Cooker Spaghetti Sauce

Use that wonderful appliance known as the Slow Cooker. Make as much as you can and freeze the rest for those days when you are short of time but still want home cooked goodness. That seems to be a lot of days lately 😉

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Slow Cooker Spaghetti Sauce


1 lb. lean ground beef
1 lb. gluten free Italian sausage, casing removed
1 green pepper, chopped
1 medium onion, chopped
2 cups gluten free spaghetti sauce
1 15 oz. can fire roasted diced tomatoes, undrained
¼ lb. fresh sliced mushrooms (optional, but good)
4 oz. tomato paste
1 clove garlic, minced
1 bay leaf


Cook the beef, sausage, pepper and onion in a large skillet until no longer pink. Drain and place in the crock of a 4 to 5 quart slow cooker. Stir in the rest of the ingredients.

Cover and cook on high for 4 hours or on low for 8 hours. Make sure to discard the bay leaf before serving.

Use to top gluten free spaghetti or gluten free ravioli.

If this recipe makes more than you can use for one meal, go ahead and place in freezer containers and freeze for another day.  If your slow cooker is large enough, you can double this recipe and freeze the extras for a busy day.

We like to use Ronzoni brand gluten free pasta. It holds up pretty well. A lot of times leftover gluten free pasta does not hold up well, turning into mush at times. This brand keeps its shape even the next day. Very impressed with the Ronzoni brand.

Happy cooking!

Team Your Gluten Free Kitchen

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