
Slow Cooker Spaghetti Sauce with Garlic Knots
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
8 servings
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Calories
209 kcal
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Course
Main Course
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Cuisine
Italian

Slow Cooker Spaghetti Sauce with Garlic Knots
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Homemade spaghetti sauce is so easy to make in the slow cooker with a few pantry staples that you can make it fresh anytime you're in the mood for a big plate of pasta. Sprinkle some parmesan on top and you have a budget friendly kid-approved dinner!
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Ingredients
For the Sauce:
- 2 cans crushed tomatoes 28 ounce each
- 1 can tomato paste 6 ounce
- 1 yellow onion diced
- 1 teaspoon garlic salt
- ½ teaspoon garlic powder
- 1 Tablespoon dried basil
- 2 teaspoons dried oregano
- 1 Tablespoon granulated sugar
- 1 ½ teaspoons kosher salt
- 8 cranks fresh black peppercorns
For the Garlic Knots:
- 12 frozen Rhode's white dinner rolls
- ½ cup butter
- 1 teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
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Instructions
- For the sauce, mix all ingredients together in slow cooker. Cover, turn on low and heat for 8 hours. Serve immediately over pasta, or allow to cool and freeze in ziploc freezer bags.
- For the knots, thaw dinner rolls on parchment paper for about two hours (until no longer frozen, but not risen). Roll each roll into about a 6 inch log, tie ends into a knot. Place each knot in a buttered, 9inch round baking pan (need two). Continue until all rolls in are the pan.
- Cover rolls with plastic wrap and allow to double in size (about 3 hours).
- Melt butter. Whisk in garlic powder and garlic salt. Pour over rolls. Bake in a 350 degree oven for 15-20 minutes. Remove and sprinkle with kosher salt. Serve and enjoy.
Notes
- Any sauce you don’t eat right away keeps well in a covered container in the fridge for about a week.
- It freezes beautifully, too. Transfer the cooled sauce to freezer safe bags and store in the freezer for up to six months.
- If using fresh tomatoes, peel them first. You will need approximately 12-16 whole roma tomatoes, depending on the size.
- Any sauce you don’t eat right away keeps well in a covered container in the fridge for about a week.
- It freezes beautifully, too. Transfer the cooled sauce to freezer safe bags and store in the freezer for up to six months.
Nutrition Information
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Calories
209kcal
(10%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Cholesterol
31mg
(10%)
Sodium
1470mg
(61%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
Calories | 209kcal | 10% |
Carbohydrates | 24g | 8% |
Protein | 5g | 10% |
Fat | 12g | 18% |
Saturated Fat | 7g | 35% |
Polyunsaturated Fat | 4g | 24% |
Cholesterol | 31mg | 10% |
Sodium | 1470mg | 61% |
Fiber | 5g | 20% |
Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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