Slow Cooker Recipes…..Spaghetti sauce
How versatile is spaghetti sauce?That’s a rhetorical question. It’s mighty versatile. I use this tomato-ey sauce in many dishes. I use it when I make spaghetti (duh), I use it when I make lasagna, stuffed peppers, and meatloaf. I use it when I make my ravioli bake. It’s freeze-able, can-able, store-able. If you have space you can make a large batch and have saucy goodness on hand for quick fix meals.
I like to make it in my slow cooker. It can also be made on the stove, but I’ve got things to do….I don’t like feeling tied to the stove for 2+ hours, my slow cooker does the work for me in 8-10 hours (on low) or 4-6 hours (on high).
Here’s what you’ll need.
- 2 (28 oz.) cans tomatoes-diced, crushed, whole(you’ll have to mush them) or if you’re a brave soul about 4, 5 or 6 pounds of fresh ripe (the riper the better) tomatoes washed and diced
- 1 (6 oz.) can tomato paste
- (6 oz.) of water (I use the tomato paste can)
- 1 (8 oz.) can of tomato sauce
- a dash of red wine (optional)
- 2 tsp. brown sugar (or regular sugar if you’re out of brown sugar like I am D’oh!)
- 2 tsp. oregano
- 1 1/2 tsp. sea salt
- 1 tsp. tarragon
- 1 bay leaf
- 1/2 tsp. thyme
- 1 tsp. basil
- a dash of crushed red pepper
- 1/2 tsp. parsley
- 2 cloves garlic-diced, chopped, mushed (whatever you choose)
- 1 green pepper-diced
- 1 cup of diced celery
- 1 onion- chopped
(or what I use is a frozen diced mix of green pepper, onion and celery 3 cups)
Place all the ingredients in the slow cooker, stir, cover and cook. I check the flavor a few times during the cooking process. I usually end up adding 1-2 more tsp. of salt, but it’s best to start low and add more if needed. (easy to add, hard to subtract)
Cook on low for 8-10 hours or high for 4-6 hours.
To store in the freezer, cool and place in a freezer safe container. I use small plastic containers, but you could use freezer bags. You can store it for up to 3 months.