Slow Cooker Marinara Recipe

We’ve got the perfect make-ahead meal for Valentine’s Day.

Marinara sauce is one of my favorite things to make in a slow cooker. Beyond the fact that it tastes amazing, it makes my apartment smell like a rustic Italian restaurant. If you’re planning to leave the kids with a babysitter this Thursday for a Valentine’s date, this is a special—but easy—recipe to prepare ahead of time for them. All that needs to be done to complete the meal is boil some pasta, warm a loaf of bread, and chop a quick salad. Take it a step further and surprise your children with heart-shaped noodles. I found amazing heart raviolis locally at Pastificio & Cucina in Chelsea Market, New York—or you can purchase a striped version online from Pasta Cheese. For tips, click through the arrows to start the slideshow. —Sharon Beesley

Slow Cooked Marinara Sauce

1 tbsp. olive oil
2 gloves of garlic, minced
1 onion, chopped
1/2 pint of mushrooms, chopped 
15 mini carrots, chopped

1 6-oz. can tomato paste
1 tbsp. dried basil
1 tbsp. dried oregano
2 tbsp. dried parsley
Pinch of red pepper
1 tsp. salt
1/4 tsp. pepper
1 28-oz. can ounce diced tomatoes 

Heat olive oil in a large pan over medium high heat. Sauté garlic and onion for 2 minutes. Add mushrooms and carrots; Continue sautéing for another 6 minutes. Add tomato paste; cook 2 minutes stirring frequently. Fill empty tomato paste can with water, set aside. Stir in basil, oregano, parsley, red pepper, salt, and pepper. Simmer for 2 minutes. Add water from the tomato paste can and stir until all lumps are gone. (Can be done the night before. Store in refrigerator if making the night before.)

Combine all ingredients into slow cooker; cook on low heat for 7 hours. 

Serve immediately over your favorite pasta. Can or freeze any leftover sauce.  

Want more recipes for Valentine’s Day? Try our pink lemonade pancakes, slow cooked apple sauce or chocolate-covered eggplant.