CROCK POT SPAGHETTI SAUCE - MMMM OAMC

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Crock Pot Spaghetti Sauce - Mmmm OAMC image

I have worked on this sauce recipe for quite some time. I hope you enjoy it as much as our family does. We traditionally eat this every Sunday with garlic toast [roasted garlic drizzled with olive oil (425 degrees for 35 minutes wrapped tightly in tin foil) and topped with parmesean cheese placed on top of a cooling rack, set on a cookie sheet, then broiled], Ceasar salad, steamed broccoli and orange slices. This recipe make A LOT of sauce (You may want to halve it). Leftovers freeze beautifully.

Provided by Natures Cuisine

Categories     One Dish Meal

Time 9h

Yield 20 serving(s)

Number Of Ingredients 18

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)
olive oil
1 large onion, chopped
4 garlic cloves, minced
1 cup fresh mushrooms, sliced (one small can of mushrooms may be substituted)
3 lbs ground beef
salt and pepper, to taste
whole wheat spaghetti
parmigiano-reggiano cheese, grated

Steps:

  • 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.

Nutrition Facts : Calories 221.8, Fat 11.2, SaturatedFat 4.2, Cholesterol 46.3, Sodium 918.3, Carbohydrate 16.3, Fiber 3.9, Sugar 9.8, Protein 16

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