Slow Cooker Spaghetti Sauce with Leftover Beef
Best slow cooker spaghetti sauce with leftover beef. Ragu style hearty recipe that is great on top of noodles and freezes well too.
Servings: 8
Equipment
- 1 slow cooker
Ingredients
- 4-5 lbs roast cut into large pieces, or 2-3 cups diced leftover beef
- 1 onion diced
- 1 tsp garlic powder
- 3 carrots diced
- 3 stalks celery diced
- 28 oz diced tomatoes
- 1 c beef broth
- 1 tbsp red wine vinegar
- 4 tbsp tomato paste
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp salt to taste
- 1 tsp sugar or honey
- 2 bay leaves
Instructions
- Using fresh beef - Heat a skillet on the stovetop. Add a bit of olive oil with your cut up pieces of roast. Sear on all sides and then transfer beef into slow cooker.
- Add diced onions into the same skillet with drippings, add garlic powder (could add diced garlic too if you're a lover) and cook down until caramelized, then add into the crockpot.
- Using leftover beef - Dice leftovers into bite size pieces, add into pot with onions and garlic powder. Mix together.
- Add all other ingredients with the bay leaves on top so they're easier to remove at the end.
- Set to low heat for 6-8 hours (or until beef is fork tender) or high for 6 hours.
- Remove bay leaves. Shred beef with two forks. Serve over noodles.
Video
Nutrition
Serving: 2oz | Calories: 253kcal | Carbohydrates: 88g | Protein: 410g | Fat: 66g | Saturated Fat: 22g | Cholesterol: 1034mg | Sodium: 30177mg | Potassium: 8446mg | Fiber: 20g | Sugar: 47g | Vitamin A: 33121IU | Vitamin C: 927mg | Calcium: 5513mg | Iron: 50mg