Thursday, March 26, 2009

Slow Cooked Spaghetti Sauce


This turned out much tastier than I thought it would. It was a very easy sauce to make and it had lots of flavor. I'm usually not a fan of a meaty spaghetti sauce but this was really good. I did add a can of mushrooms just because I like mushrooms. I found this recipe on the Taste of Home's website .

  • 1 pound ground beef or bulk Italian sausage
  • 1 medium onion, chopped
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 bay leaf
  • 1 tablespoon Domino® or C&H® Pure Cane Dark Brown Sugar
  • 4 garlic cloves, minced
  • 1 to 2 teaspoons dried basil
  • 1 to 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon dried thyme
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti. Yield: 6-8 servings.

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