Slow Cooker Spaghetti Sauce with Garlic Knots

by aimee @ shugarysweets on March 29, 2012

Slow Cooker Spaghetti Sauce: this will make your house smell delicious, and your dinner taste wonderful

Seriously people, sauce in the slow cooker! Now that’s what I’m talking about! Usually in late summer I spend an entire day canning tomatoes from my garden. In addition, I also make a giant soup pot of homemade spaghetti sauce. I then freeze the sauce in dinner sized (gallon) ziploc freezer bags. A lot of work, but it’s one day for a winter’s worth of sauce.

Guess what. It never lasts until the following summer. Nope. Not once. You could say I need a bigger garden. But see, I love my garden. It’s huge. It takes up every inch of sunny space. We have a yard full of trees, so my garden occupies the area with no trees. But I like variety in my garden, so no more tomatoes. What’s a girl to do?

Make sauce in the slow cooker! Duh. Thanks to Budget Bytes I can now make delicious sauce, in my slow cooker, for pennies.

Slow Cooker Spaghetti Sauce: this will make your house smell delicious, and your dinner taste wonderful

Oh, did I forget to tell you about these rolls? I use THESE rolls from Rhode’s. Pull them out of the freezer in the morning, shape them a few hours later, let them rise in the afternoon and by dinnertime we have one tasty meal!

**I used this sauce to make my delish Spinach and Meat Lasagna.
**want another Spaghetti sauce recipe? Check my friend Holly who posted her easy version today too! HERE

Slow Cooker Spaghetti Sauce with Garlic Knots

Yield: 12


    For the Sauce:
  • 2- 28oz cans crushed tomatoes
  • 1-6oz can tomato paste
  • 1 yellow onion, diced
  • 1 tsp garlic salt
  • 1/2 tsp garlic powder
  • 1 Tbsp dried basil
  • 2 tsp dried oregano
  • 1 Tbsp granulated sugar
  • 1 1/2 tsp kosher salt
  • 8 cranks fresh black peppercorns
  • For the Garlic Knots:
  • 12 frozen Rhode's white dinner rolls
  • 1/2 cup butter
  • 1 tsp garlic salt
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt


  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.

{ 14 comments… read them below or add one }

Cassie/Bake Your Day March 29, 2012 at 1:06 pm

The sauce sounds great but the garlic knots…oh my goodness, mouth is watering. I want these for breakfast!


Holly March 29, 2012 at 2:04 pm

Too funny, I posted spaghetti sauce today too! Yours sounds awesome! Especially cause it’s a slow cooker version! And the garlic knots!? DELISH!


Patsy March 29, 2012 at 2:54 pm

I linked over from Flour Me With Love. Congratulations on your award! I am a new follower. Patsy


Mandy March 29, 2012 at 4:19 pm

This looks amazing. I love Holly’s version as well. I must try them both. The rolls look so tasty as well.


Katrina @ Warm Vanilla Sugar March 29, 2012 at 5:33 pm

Love how easy this is! Also, those garlic knots look fabulous.


Dorothy @ Crazy for Crust March 29, 2012 at 9:00 pm

Okay. Now I’m hungry and I want spaghetti. Love the slow cooker sauce and I could be happy just eating those rolls for dinner.


Kiri W. March 29, 2012 at 10:14 pm

Oooh, those garlic knots look fantastic! :)

Reply March 30, 2012 at 1:45 am

I think it all sounds delicious, and I want to take one of those garlic knots right now and dip it in that sauce! :)


Julia @The Roasted Root March 30, 2012 at 5:24 am

Ohhhh nelly, I wish I had seen your post before I made cioppino tonight! Your garlic knots and sauce would have been a perfect accompaniment! I could eat the garlic knots for a whole meal..delicious!


caterers in new york May 31, 2012 at 6:08 am

I love your recipe and so did my whole family, thank you very much for sharing it.


Susan October 29, 2012 at 6:55 pm

Think I’ll make these Wednesday. It’s always a rush to get everyone fed on Halloween before Trick or Treating begins.


Tina @ Sugar Bean Bakers April 2, 2013 at 9:39 am

I’ve been looking for a good spaghetti sauce recipe! I’m definitely going to give this a try.
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kresta May 21, 2013 at 9:01 am

yay! this recipe sounds perfect for the pasta party we have this weekend with my hubbys work. and the knots will be a huge hit with my 4 boys.


Candice July 16, 2013 at 7:25 pm

Must admit that I was a bit disappointed. It came out pretty thick and tasted salty, for my family’s personal taste. The two(2) cans of Italian seasoned petite diced tomatoes that I added definitely improved the texture and taste.


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