Crock Pot Spaghetti Sauce - Mmmm OAMC
- Ready In:
- 9hrs
- Ingredients:
- 18
- Serves:
-
20
ingredients
-
Phase I
- 3 (14 1/2 ounce) cans tomato sauce
- 2 (28 ounce) cans whole tomatoes, broken apart by hand
- 4 (6 ounce) cans tomato paste
- 1 (3 ounce) can sliced olives
- 2 bay leaves
- 1⁄2 tablespoon raw sugar
- 3 teaspoons dried basil
- 3 teaspoons dried oregano
- 2 tablespoons chopped fresh parsley
- 2 teaspoons sea salt (to taste)
-
Phase II
- olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup fresh mushrooms, sliced (one small can of mushrooms may be substituted)
-
Phase III
- 3 lbs ground beef
- salt and pepper, to taste
-
Phase IV
- whole wheat spaghetti
- parmigiano-reggiano cheese, grated
directions
- Turn crock pot on high.
- Add all ingredients in Phase I to crock pot.
- Add olive oil to large skillet. Over medium-high heat wait until olive oil just starts to smoke. saute onions and mushrooms, until onions have browned. Add garlic and sauté for one minute. Add to crock pot.
- Next, in same skillet, brown ground beef. Drain fat. Add to crock pot.
- Simmer on low for 6-8 hours. Add salt and pepper to taste.
- Serve over spaghetti topped with cheese.
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Reviews
-
This was a great sauce. Especially since I substituted Boca for the beef and MS Sausage Crumbles for the sausage. My parents, my husband and my kids all loved the sauce. (And not one ounce of meat in there! No, I didn't tell them). For the record, the paste didn't "pancake" for me but I made it through. Also I assumed that with a crock pot involved it would be super easy. I was wrong. Well worth the extra efforts though.
Tweaks
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This was a great sauce. Especially since I substituted Boca for the beef and MS Sausage Crumbles for the sausage. My parents, my husband and my kids all loved the sauce. (And not one ounce of meat in there! No, I didn't tell them). For the record, the paste didn't "pancake" for me but I made it through. Also I assumed that with a crock pot involved it would be super easy. I was wrong. Well worth the extra efforts though.
RECIPE SUBMITTED BY
Natures Cuisine
United States