Real Food Ground Beef Spaghetti Sauce

Best spaghetti slow cooker sauce recipe

I love how the house smells when this spaghetti sauce has been cooking all day!

Over the past few years, I’ve learned that eating only whole, real food is an amazing and satisfying way to eat.

Each and every piece of food that you are putting in your mouth is fresh, natural and amazingly flavorful.

I found that a lot of my old diet was filled in with grains and dairy out of convenience. Grain-based snack foods, cheese or yogurts, these items are so quick to grab from the pantry or fridge, but what you’re really doing is eating a food that will cause inflammation and weight gain for so-called convenience.

Real food can be as convenient as you make it.

Have hard boiled eggs in the fridge, have quality nuts stored in small bags, have egg muffins baked, have containers of prepared meat, have whole, ripe fruits, have sliced vegetables and a tasty homemade dip.

The biggest lesson that I’ve learned is that we decide which diet is convenient by the way that we shop and what we prepare in our kitchens.

There’s no validity behind the excuse that the SAD (Standard American Diet…AKA processed and toxic foods) is what we have to eat. That’s a cop-out. No one has a gun to your head, and no one had a gun to my head.

We decide what to put in our mouths, and what we put in our mouths determines our weight, our health and our overall feeling of well being.

Being lean, healthy and vibrant is easy when your diet is made up of whole, real foods.

Today I have an easy, wholesome dinner recipe for you that cooks in the slow cooker while you are off doing your thing all day. Nothing beats coming into the house when it’s filled with the smell of this sauce cooking! Especially after a long day at work 🙂

Serve over a pile of fresh zucchini noodles. Enjoy!

Real Food Ground Beef Spaghetti Sauce
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 6


  1. Coat the inside of your slow cooker with olive oil. Add the veggies, mushrooms, olives, tomatoes, tomato sauce, tomato paste, wine and the seasonings. Mix well.
  2. Add the ground beef on top of the veggie mixture, breaking it into chunks. Lightly press the beef down into the sauce, but be careful not to break up the chunks.
  3. Cook on low heat for 7 hours.
  4. Wash the zucchini, and do one of these methods for making noodles: 1) Use a vegetable peeler to create long, flat noodles. Stop when you get to the seedy middle part of the zucchini. Or 2) Use a spiral slicer to create noodles — see the video below to see how.
  5. Plate the zucchini noodles and top with warm beef spaghetti sauce. Sprinkle with chopped parsley. Enjoy!

Serving size: ⅙     Calories: 241     Fat: 6     Carbohydrates: 26     Sodium: 841     Fiber: 7     Protein: 17    

If you haven’t made spaghetti zucchini noodles before, watch this video and I’ll show you two of the best spiral slicers to use…


  • Shirley Withers April 2, 2014 at 7:55 pm

    Have you tried using cabbage instead of zucchini for the noodles under spaghetti sauce or any other thing that calls for pasta? I don’t like zucchini at all, but find that thinly sliced cabbage, steamed, works so well and is delicious. I use it instead of rice in my stuffed peppers and no one can tell the difference. I like the cauliflower rice too, but really enjoy the cabbage instead of noodles.

    • Diana April 2, 2014 at 8:28 pm

      Hi Shirley,
      That sounds delicious! Thanks for the idea 🙂

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