Slow-Cooker Meat Sauce
Ryan Scott's Mama Pat's Meat Sauce
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Prep time:
10 cups

This easy sauce is the definition of "set it and forget it." It's also budget-friendly and incredibly flavorful.

Technique tip: Slow and low is your friend in this recipe. The longer it cooks, the better it is.

Swap option: Swap ground pork or ground turkey for the beef. You may have to add additional salt when you switch proteins.


    • 2 pounds ground beef
    • 2 cups chopped yellow onion
    • 2 tablespoons refrigerated garlic paste (from tube)
    • One 28-ounce can diced tomatoes
    • One 28-ounce can tomato sauce
    • One 6-ounce can tomato paste
    • 2 tablespoons light brown sugar
    • 1 tablespoon dried oregano
    • 2 teaspoons kosher salt
    • 1 teaspoon dried thyme
    • 1 teaspoon garlic salt
    • 1 teaspoon paprika
    • 1/2 teaspoon freshly ground black pepper
    • 4 bay leaves
    • 1 cup water


1. Combine the ground beef, onion and garlic paste in a Dutch oven are large skillet over medium-high heat and cook, stirring until the meat is browned crumbled and the onion is tender, 8-10 minutes.

2. Drain off any excess fat, and transfer the meat and onion mixture to a 5 or 6 quart slow cooker. Add the diced tomatoes, tomato sauce, tomato paste, brown sugar, oregano, salt, thyme, garlic salt, paprika, black pepper, bay leaves and 1 cup water, and stir to combine.

3. Cover and cook on low for 8 hours. Discard the bay leaves before serving. (Refrigerate the sauce up to 5 days or freeze it.)

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