AWESOME Slow Cooker Spaghetti Sauce
#40664 - 01/25/04 12:26 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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This recipe is one of Betty Crocker's. It's incredible. It's only 13% fat per serving. (However, she ironically does not specify how many servings the recipe makes or how big a serving is.) Betty says, "This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature."
ITALIAN SPAGHETTI SAUCE
2 pounds bulk Italian turkey sausage
3 medium onions, chopped
2 cups sliced fresh mushrooms
6 garlic cloves, finely chopped
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1 can (29 oz.) tomato sauce
1 can (12 oz.) tomato paste
2 tablespoons dried basil leaves
1 tablespoon dried oregano leaves (I used 1/2 cup fresh)
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper
1/2 cup red cooking wine (not in Betty's recipe; I added it)
Cook sausage, onions, mushrooms and garlic in 12-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
Spoon sausage mixture into 5-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low heat setting 8-9 hours or until vegetables are tender.
According to Betty: "Ladle this versatile sauce into refrigerator or freezer containers; cover and refrigerate up to 4 days or freeze up to 4 months."
Absolutely DELICIOUS! 
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Bev,
THANK YOU!!! I have been craving spagetti SO bad!!!!!!!
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Kali, have you made it yet? I'm making another batch as we speak, only this time I'm serving hubby's favorite pasta with it (penne) instead of my fave spaghetti noodles. It's only fair, right?
Linda made it yesterday -- did you read her post (not in this thread)?
I'm hooked on the stuff. Hope you enjoy it too!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Has anyone made this without the meat? My b/f is a vegatarian, and i cannot eat TVP. I think that is going to be my plan this weekend! Yummmm- i will let you know how it comes out!
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"Not all who wander are lost"
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I'd be curious to know, too... I'm not a big sausage fan.
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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The sausage makes this dish. I doubt it would be nearly as awesome without it, frankly. Crock pots are designed for meats rather than veggies; that's why meats come out so tender and flavorful, not dry at all....
I tried using soy sausage, but it changed the taste completely (I didn't care for it, frankly).
I'll be curious myself to find out how it turns out sans sausage.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Bevrs is right, the sausage makes this sauce. The other thing that makes it great is simmering it all day long. A sauce like this should not be "raw" (cooked a short time) but simmered slowly for a long time (and if you don't have a slow cooker you can do it stove-top or in the oven).
Even though the sausage really makes this a great recipe, it's still possible to make some really fine sauce with no meat. I'd increase the wine in this recipe (good move, Bevrs!!) and the herbs just a little, and use a few more mushrooms and some chopped fresh spinach (and maybe black olives), and add a sprinkle of fennel seed.
Also, you can serve this with eggplant or mushroom or spinach -- layer some pasta and spinach and cheese with this sauce, for example, or use broiled or grilled slices of eggplant (on top of the pasta and under the sauce) or take a big herkin' portobello mushroom and (barely) cook it with oil and garlic, then slice it up on top of pasta and ladle this sauce over it --- yow!
This recipe is VERY close to how I've made it for years. Back when I was married and would make a spaghetti sauce like this (and simmer it all day) my husband would make a sauce sandwich. LOL. He'd just slop the sauce over a piece of bread and inhale it.
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Chef Kelly
#61523 - 04/15/04 12:53 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Something tells me you have done some cooking professionally. Your suggestions, not only in this recipe, but in another one of mine, are absolutely EXCELLENT.
I'm very suspicious . . . .
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Hey Bev!
#246633 - 02/15/06 08:02 PM
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Snorkie
Reged: 02/15/05
Posts: 1999
Loc: Northern Illinois, USA
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How many servings do you generally get out of this?
I have 9 people to serve in a couple weeks, and I've had spaghetti on the brain.
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Snorkie
#246640 - 02/15/06 09:44 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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I'm sure this will make enough for your gang, especially if you fix a salad and garlic bread to go with it, not to mention the red wine of course. Oh, and don't forget the chocolate mousse for dessert!
I can't tell you how many it serves because I usually freeze most of it; it's WAAAAY too much for just the two of us, even considering leftovers. It FILLS my extra large crock pot..... uh, you DO have an extra large crock pot, yes? If not, then I'd recommend using your Dutch oven instead.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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