Spaghetti Sauce (6 qt. slow-cooker)(Cook on high for 4 to 6 hours or low for 6 hours or more. You’ll be able to smell it when it is cooking for a while).
2 large jars desired brand of spaghetti sauce (meatless)
1 teaspoon or more of oregano and basil
Some chopped Italian flat-leaf parsley (I grow and freeze my own)
Meatballs (frozen or otherwise) OR you can use Italian Sausage, ground round, stewing meat, etc. I ususally combine sausage and meatballs, or sausage and ground round. The sausage should be a little on the hot side to zest up the sauce. Any meat used should be browned first.
Add water and stir until sauce is desired consistency. I never, never, use spaghetti sauce straight out of the jar. I guess it’s just the Italian in me. [/b]
To make this recipe more home made tasting is very easy and alot cheaper and awsome.
1 large can italian tomatoes chopped
1 large can crushed tomatoes or puree
2 cloves crushed garlic
1 sm onion chopped
fresh or dried basil
1 stick butter
1 can chicken stock or 1 cup
1/4 c. dry wine (opt)
oragano (I prefer just basil and tyme as do most italians)
you can add meat balls or add apx 1/4 pound veal or ground pork and ground round or hamburger. (Do not brown this just add it to the other ingrediants raw into the slow cooker and stir to break up any chunks and enjoy at the end of the day the sauce will be thick and very tasty and home made. It will be even better the next day. If too thick add more chicken stock or water. It can also be frozen. Use Italian plum or just Italian it will tell you on the label do not use stewed tomatoes. Let me know what you think.