Spaghetti Sauce and Meatballs

Jane Whittaker


Every one has their own way to make sauce, and this is mine, or as my friends called it, gravy.
It is my base for meatballs and Italian sausage to simmer in, as well as the sauce I put in my lasagna and for my stuffed shells as well.
I frequently cook both meatballs and browned Italian sausage right along with the sauce, and have been known to throw some chicken in there too.


★★★★★ 4 votes

10 or more
20 Min
8 Hr
Slow Cooker Crock Pot


  • 1 large
    onion, diced
  • 1 medium
    green bell pepper, diced
  • 29 oz
    ( 2- 14.5 oz) cans diced tomatoes
  • 90 oz
    (6-15 oz)cans tomato sauce
  • 6 oz
    can tomato puree
  • 1 Tbsp
    minced garlic from a jar
  • 2 medium
    bay leaves, dried
  • 1 tsp
    each sweet basil and oregano (i grow my own)
  • 1/4 tsp
    crushed red pepper, or to taste
  • 1/2 tsp
    each salt and pepper or to taste
  • 1 tsp
    dried parsley
  • ·
  • 1/2 lb
    each ground chuck and hamburger
  • 1/2 c
    italian bread crumbs
  • 1 large
  • 1/3 c
    finely chopped onion
  • 1 Tbsp
    grated parmesean and romano cheese
  • 1/2 tsp
  • 1/4 tsp

How to Make Spaghetti Sauce and Meatballs


  1. Put a disposable liner in your slow cooker, and use a large slow cooker.
  2. Mix your meatball ingredients together, shape in 1 inch sized meatballs, or size you prefer.
  3. Preheat oven to 350 degrees.
  4. Line a cookie sheet with aluminum foil (no clean up)
  5. Bake meatballs for 25 or so just until starting to brown, turning once.
  6. Put all sauce ingredients in cooker, give a stir, add meatballs.
  7. Cook on low 8 hours, serve over hot pasta with grated parmesean and grated mozzarella on the side

Printable Recipe Card

About Spaghetti Sauce and Meatballs

Course/Dish: Beef Pasta
Main Ingredient: Beef
Regional Style: Italian
Other Tag: Quick & Easy

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