Crockpot Spaghetti Sauce
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Crockpot Spaghetti Sauce with Ground Beef and Eggplant

A richly flavourful spaghetti sauce in the crockpot, plus science-based cooking secrets to making the best sauce ever in your slow cooker.
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Course: Dinner
Cuisine: Italian
Keyword: Crockpot Spaghetti Sauce
Servings: 8
Author: Jennifer Pallian BSc, RD


  • 1/4 cup olive oil
  • 1 large onion finely chopped
  • 3 tsp coarse salt divided use
  • 4 cloves garlic
  • 1 lb ground beef
  • 1 6 oz (156mL)  can tomato paste
  • 1 medium eggplant cut into 1/2" pieces (OR 1 more lb ground beef)
  • 1 28 oz (796 mL) can unsalted pureed tomatoes (or diced tomatoes, pureed in blender)


  • Heat oil on sear setting in crockpot and add onion plus 1 tsp of salt. Cook until onion starts to soften, stir in garlic. Cook 2 minutes more until garlic smells fragrant.
  • Add beef, breaking it up into chunks with a spoon, and season with another 1/2 tsp of salt. Cook until well browned (this step can take a while, you can skip it if short on time, but it does add a lot of flavour).
  • Stir in tomato paste to evenly coat everything and cook until it the paste turns a shade darker and smells toasty, about 5 minutes. Stir in eggplant (if using), pureed tomatoes and remaining salt.
  • Close crockpot lid and cook on high setting for 4 hours or on low setting for 6 hours (longer cooking is perfectly fine if you've got more time!).
  • Taste sauce and add more salt by small pinches as needed until it tastes bright and flavourful.