Crockpot Spaghetti Sauce
Nb persons: 18
Yield:
Preparation time:
Total time:
Source: adapted from Jean Butzer, Fix It and Forget It p. 165
| 3 cups | onions, finely chopped |
| 1 T. | minced garlic, heaping |
| 6 lbs | fresh tomatoes, peeled and chopped |
| 3 6-oz cans | tomato paste |
| 3 T. | sugar |
| 6 tsp | beef bouillon, (or 6 cubes) |
| 1 T. | dried oregano |
| 1 1/2 tsp | dried basil |
| 3 | bay leaves |
| 1 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 3 4-oz cans | sliced mushrooms |
| 1 1/2 lb | ground beef, browned |
1. Combine all ingredients (except mushrooms and ground beef) in large slow cooker.
2. Cover and cook on low 10-12 hours.
3. Remove bay leaves. Stir in mushrooms and ground beef.
4. Cover and cook on high until thickened and bubbly, about 25 min.
Cheryl's Note: enough sauce for one box angel hair pasta plus 16 oz. penne and 4 servings leftover sauce
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