Spaghetti Sauce II (Slow Cooker)
Source: Found on Pinterest
Makes a lot. Cook on the stove or in crock pot
You can use Sweet or Hot Italian Sausage (Turkey or Pork)
Ingredients
- 2 c. onions, chopped and divided
- 1 med. red pepper, cored and seeds removed
- 1 lb. Italian sausage (pork or turkey - hot or sweet, casings removed)
- 1 lbs. ground sirloin
- 5 cloves garlic, finely chopped
- 12 oz. can tomato paste
- (2) 14 oz. cans Italian-style stewed tomatoes (or petite)
- (2) 28 oz. cans crushed tomatoes
- 2 c. beef broth or stock (Kitchen Basics)
- ΒΌ c. brown sugar
- 8 oz. fresh mushrooms, sliced
- 2 t. kosher salt
- 1 t. black pepper
- 3 t. dried oregano
- 3 t. dried basil
- 1-1/2 t. dried thyme
- 1 pinch red pepper flakes
- 2 bay leaves
- 2 Tbls. good balsamic vinegar (18 yr or older)
Instructions
Combine 1 cup of the onions, ground sirloin and sausage; break up to crumble with a spatula as it cooks; cook until no red remains and onions are transparent. Add garlic and stir for 1-2 minutes. Drain excess fat off the cooked meat.
Place remaining 1 cup of onions and red pepper in a blender or food processor and blend until mostly smooth.
In a very large pot or Dutch oven (See Notes below for Crock Pot Instructions), add meat, red pepper and onions, tomato paste, tomatoes, beef broth or stock, brown sugar, mushrooms and seasonings. Stir until combined and add the bay leaves and balsamic vinegar.
Bring to a boil and then reduce to low and simmer for at least 1 hour or up to 3-4 hours. The longer it simmers, the more flavorful it will get. The sauce may seem watery at first, but as it simmers, it will thicken.
NOTE: You can also cook all day (6-8 hours in a crock pot on low). The sauce will fill a 6 qt. crockpot. Freeze leftovers to use in other dishes such as my Stuffed Shells or Creamy Slow-Cooker Tortellini Soup.