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Spaghetti Sauce - Crockpot Recipe

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This recipe for Spaghetti Sauce - Crockpot, by , is from Stuff We Like to Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Denise Donnelly


Half of each, medium sized-green bell pepper, red bell pepper, yellow onion
3-5 fresh garlic cloves(depending on size), or 2 tsp jar minced garlic
Italian seasoning
Red pepper flakes (optional)
1/8 tsp sugar
lb ground beef
lb ground sausage
One 28oz can tomato sauce
One 28oz can crushed tomatoes
Two 14.5 cans stewed tomatoes
Two 6oz cans tomato paste
2 bay leaves
About 1/2 tsp sugar

Mince cut the peppers, onion, fresh garlic(if using), carrots and combine in bowl. Season with oregano, parsley, basil and Italian seasoning (about a tsp of each). Set aside.
Brown ground beef and sausage in a skillet over med high heat. Season with dried herbs, salt, and pepper. (You can use a couple shakes of red pepper flakes here or add to sauce in pot but I donít do both). Use spatula to mix seasoning into meat and to break up all chunks. Do not drain. Not all of the meat will go into crockpot.(Unless you want a really meaty sauce). Meat going into pot does not have to brown completely. Remove skillet from heat and hold at an angle near crockpot so excess grease runs to bottom of pan. Use spatula to scoop out meat, allowing a little of the grease to drain off, and place in bottom of pot. (I usually fill bottom of pot with about an inch or so maybe. Roughly three scoops.) Return skillet to heat and brown off rest of meat if it needs it. Transfer meat to a bowl using spatula (to allow grease to drain off) and set aside.
You can now drain a little bit of grease from pan, but leave enough to cover bottom of skillet. Empty bowl of veggies into skillet and cook a couple of minutes until they start to soften and brown, stirring frequently. Do not let burn. Transfer veggies to pot. (Again, about three scoops). Set aside left over veggies.
Add tomato sauce, crushed tomatoes, tomato paste and stewed tomatoes. ( I empty stewed tomatoes into a bowl and cut them up before adding to pot).
Stir everything together. Add sugar and stir. Add bay leaves, tucking the into sauce. Cook on low for about 7-9 hrs, or on high for about 4-5 hrs.

Personal Notes:
Personal Notes:
This makes a lot of sauce. Portion it out in freezer bags and freeze for future use. Use some for chick parm, ziti, or lasagna. Measurements are approximates, because you know I don't measure stuff out. But it's real close. Adjust recipe however you want.

You can make this on stove top too. Prepare everything same. On med/med high heat, bring sauce just to a boil. Then turn heat down to low and simmer, stirring occasionally. Can eat sauce whenever, but I'd let it simmer at least 30-60 mins.




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