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Slow Cooker Spaghetti Sauce with Garlic Knots

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! 

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 8 servings
Calories: 209 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Cover rolls with plastic wrap and allow to double in size (about 3 hours).
  4. 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

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

% 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.