Friday, February 6, 2009

Amazing Spaghetti Sauce for Crock Pots

This recipe calls for a ton of ingredients, so if you're Katy and Allyn's family, do what it says. I cut it in half, and completely left out the hamburger. It's super chunky and full of flavor.

2 lbs. Ground Beef
3/4 lb. bulk Italian Sausage
4 medium onions (I used 1/2 an onion and it was great)
8 garlic cloves (I used 1, and again, it was great)
4 cans (14 oz each) petite diced tomatoes
4 cans (6 oz each) tomato paste
1/2 c. water
1/4 c. brown sugar
1/4 c. Worcestershire sauce
1 Tbsp. canola oil
1/4 c. minced fresh parsley
2 Tbsp. minced fresh basil, or 2 tsp. dried
1 Tbsp. minced fresh oregano, or 1 tsp. dried
4 bay leaves
1 tsp. rubbed sage
1/2 tsp. salt
1/2 tsp. dried marjoram
1/2 tsp. pepper
Hot cooked Spaghetti

Brown the beef, sausage, onion and garlic until meat is no longer pink. Drain.
Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings. Cover and cook on low for 8 hours, or until bubbly. Discard bay leaves and serve with spaghetti. Yum!
I also didn't have any sage, bay leaves, or marjoram and it was still delicious.

1 comment:

Mom said...

This sounds almost exactly how I used to make spaghetti sauce, except that I couldn't get away with putting onions in it. Good to know it can go in a crock-pot. I'd also do the whole recipe and freeze half or two-thirds for later.