This was dinner. So delicious. I ate it over Zoodles (zucchini noodles) and the kids ate it with whole wheat spaghetti. Maria thought it was great that I put her vegetables right in the sauce! I was just happy that the kids ate it. The first time I think they’ve eaten homemade sauce without complaints… plus there was no added sugar. I figured the carrots and the fire-roasted tomatoes would add enough sweetness. PLUS this was totally Whole 30 compliant!
Just a couple minor tweaks from the original that I found at Wellness Witness
Crockpot Spaghetti Sauce
2 onions, chopped
3 tsp minced garlic
3/4 cup chopped carrots
2 lbs ground beef
3- 28oz cans crushed FIRE-ROASTED tomatoes
1 can tomato paste
2 tbsp Extra Virgin Olive Oil
1 tsp thyme
1 tsp salt
2 tsp oregano
2 tsp. basil (dried)
1 tsp. onion powder
12 oz frozen spinach*
In large skillet, heat up the Extra Virgin Olive Oil on Medium-High heat. Add
the carrots, onion and garlic and sauté until translucent. Add ground beef and cook until no longer pink. Once done, drain fat and then add to a large slow cooker.
Add all other ingredients and stir. Cook for 8-9 hours on low.
This makes LOTS! It is probably 3-4 meals total. I love having a stocked up freezer!
*I found a bag of frozen spinach at Trader Joe’s.. it wasn’t as mushy as the traditional frozen box, you typically find…
4 thoughts on “Crockpot Spaghetti Sauce”
Thank you for the recipe. Do you use chopped spinach or whole?
I have used chopped. Hides better in the sauce from picky kids.
Looks like I should have replied here!
Thank you, Jane! I thought so; but just wanted to check to be sure. 🙂