Family Favorites Friday: Crockpot Spaghetti Sauce

I discovered this recipe about four years ago when I was putting together a week of menus for my children to make while I accompanied my oldest daughter on her move to Nevada.  

We have changed it up to suit us and it has become a favorite .  

Crockpot Spaghetti Sauce


1 onion, chopped
4-6 cloves of garlic, minced
8 oz fresh mushrooms, sliced
1 bell pepper, diced
1/2 cup diced celery
4 (6oz) cans tomato paste
2 (15 oz) cans tomato sauce
3/4 cup red wine
2 1/2 cups water
1 tsp garlic salt
pepper to taste
2 tsp dried basil
1 TBSP dried oregano
1 tsp thyme
                                              1/4 cup parmesan cheese
                                              1 pound cooked ground beef, sausage, or frozen meatballs

Heat about 1 TBSP olive oil in non-stick skillet; add onions, peppers, garlic, and celery.  Saute until soft; add to crock pot.  In same pan, saute mushrooms and add to crock pot.

Add the rest of the ingredients to the crockpot, stir to combine.
Cook on low about 5 hours or longer.  Or cook on high about 3 hours.

You can adjust spices and vegetables to suit your taste.  You can substitute water or broth for the wine.  This is a very versatile recipe that you can make the way you want.

Serve over your choice of pasta or spaghetti squash.

**A quick way to cook spaghetti squash- Cut the squash open lengthwise; scoop out the seeds.  Lay the squash cut side down in the microwave; cook 5 minutes on high.  Depending on the size of the squash and the power of your microwave, it may need to cook for a longer or shorter time.  Let cool for a few minutes.  Pull the 'spaghetti' out with a fork.