Crockpot spaghetti sauce

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Step 1

1. Deglaze Base (Recommended) In a skillet, heat 1–2 tbsp olive oil over medium heat. Sauté onion and extra garlic for 3 minutes. Stir in the tomato paste and cook for 2 minutes until dark red. Pour in the red wine and simmer for 2–3 minutes until reduced by half. Transfer mixture to the slow cooker. (Shortcut: Whisk raw wine, paste, and oil directly in the slow cooker base). 2. Combine Ingredients Add both cartons of Pomi tomatoes and both cans of diced tomatoes (with juices) into the slow cooker. Stir well until all components are integrated. 3. Slow Cook LOW: Cook for 5 to 7 hours (Recommended for best flavor). HIGH: Cook for 3 to 4 hours. 4. Thickening (Optional) If sauce is too liquid near the end of cooking, prop the slow cooker lid open slightly with a wooden spoon for the last 30–45 minutes to allow moisture to evaporate. 5. Season & Serve Season to taste with salt, black pepper, and a pinch of sugar or butter if needed to balance acidity. Stir in fresh herbs before serving over pasta.