I haven’t been using my slow cooker nearly as much as I should. It makes things so much easier though, especially for family favorites like slow simmered spaghetti sauce.
This recipe was developed for Babble.com.
Yield: Serves 4
2 lbs ground beef
1 medium onion, chopped finely
1 bell pepper, chopped finely
1 carrot chopped finely in the food processor
2 cloves garlic, chopped finely
1/2 cup red wine
2 – 28 oz cans Italian whole tomatoes, San Marzano is preferred
1 cup fresh sliced mushrooms
1 small can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
salt to taste
4 servings spaghetti
1. Preheat a large skillet. Add ground beef, carrots, onions, bell pepper and mushrooms. Cook until beef is browned.
2. Add beef and vegetable mix to slow cooker. Add canned tomatoes, tomato paste, spices and garlic. Add wine and salt to taste.
3. Turn to low and cook for 6 – 8 hours.
Tip: If you don’t use San Marzano tomatoes, you may have to add a teaspoon or two of sugar to cut the acidity of the tomatoes.
