Sunday, February 13, 2011

Recipe : Slow Cooker Spaghetti Meat Sauce

Of course, you *could* add the vegetables of your choice to this.  But around here, the family was very happy to see a vegetable-free plate of spaghetti for a change ;o)

Slow Cooker Spaghetti Meat Sauce
serves 4 to 6


1 to 1 1/2 lbs lean ground beef (or use a mixture of Italian sausage and beef)
2/3 cup beef broth bouillon, base, or water
2-3 tbsp instant tapioca
1 jar tomato sauce (I used Catelli Tomato & Basil)
1 can (6 oz) tomato paste
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp pepper
1 tsp salt
1/2 tsp chili flakes
1 tablespoon sugar

Optional Veggies:
1 large onion, coarsely chopped
1 large bell pepper, coarsely chopped
1 medium zucchini, halved and sliced about 1/4-inch thick
8 ounces fresh mushrooms, coarsely chopped or sliced about 1/4-inch thick

Brown meat in a skillet, drain grease.  Combine with remaining ingredients in a Crock Pot. Cover and cook on low for 7 to 9 hours, or about half the time on high. Add another tablespoon of tapioca if the sauce seems thin.

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