It’s overcast and rainy today, which is okay because we really need the rain. It seemed like a good day to start a crockpot of spaghetti sauce. I’ve gotten compliments on my sauce, so I thought I would share the recipe with you. It started off as my Pennsylvania Dutch grandmother’s recipe, but I’ve tweaked it over the years. It’s good, but probably not what a true Italian would make.
If you try it, let me know what you think.
Eileen’s crockpot spaghetti sauce:
1 to 1.5 lbs ground beef
1 large sweet onion, chopped
1 large green pepper, chopped
4 6 oz cans or 2 12 oz cans of tomato paste
3 8 oz cans of tomatoe sauce
1 15 oz can diced tomatoes
1 29 oz can tomato puree
½ tsp minced garlic
½ tsp Italian seasoning
½ tsp crushed red pepper
4 bay leaves
¾ C water
Brown meat in a large skillet. Drain. Add chopped onion and green pepper to the skillet and cook on low until tender. Meanwhile put contents of cans in crock pot. Add garlic, bay leaves, crushed red pepper, Italian seasoning and water. When the onion & green pepper is cooked, add the meat mixture to the crock pot. Stir until well mixed. Cook on high for 2 to 3 hours, then reduce heat to low and cook for at least another 5 hours.
Makes approximately 4 quarts of sauce, which can frozen for future use.