Classic Slow-Cooker Spaghetti Sauce Recipe

This meaty sauce simmers in the slow cooker while you go about your day. Just brown the ground beef first, then let your handy kitchen assistant do the rest of the work. A 5-quart slow cooker can accommodate this recipe, but you can also cut the ingredients in half. Leftovers do freeze well, though. Spoon the cooled sauce into zip-top freezer bags or airtight containers and store it in the freezer for up to six months. When you're ready to use it again, let the sauce thaw in the refrigerator overnight, then reheat it in a saucepan over low heat, stirring frequently. Feel free to scatter some torn fresh basil or crushed red pepper flakes onto the sauce just before you serve. Use the sauce to top spaghetti, in lasagna, or for a casserole. You can also make italian-style sloppy joes or stuffed cabbage rolls, or smother some french fries or a baked potato in it.