SLOW-SIMMERED SPAGHETTI MEAT SAUCE
Add something tangy to your family's Italian night! Serve this meaty spaghetti dinner drenched with sauce!
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 15
Steps:
- Cook beef and sausage in 10-inch skillet over medium heat, stirring frequently, until beef is brown and sausage is no longer pink, about 8 minutes; drain.
- Mix beef mixture and remaining ingredients except spaghetti and Parmesan cheese in 3 1/2- to 4-quart slow cooker.
- Cover and cook on low heat setting 8 to 10 hours.
- About 20 minutes before serving, cook and drain spaghetti as directed on package. Serve sauce with hot cooked spaghetti and Parmesan cheese.
Nutrition Facts : Calories 440, Carbohydrate 62 g, Cholesterol 45 mg, Fiber 5 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 850 mg
SLOW SIMMERED ITALIAN SAUCE
This is my own recipe and IMHO, as good as it gets! I like a thicker sauce but without chunky vegetables in it, so what makes this different is that it is cooked with a lb. of Italian sausage for flavor (removed after cooking) and I put the veggies in the blender to make them smooth before adding to the sauce. Makes a thick, flavorful sauce you can freeze and use with meatballs, as a meatless sauce, for lasagne, etc. If you want to keep the sausage in the sauce, simply slice it into pieces and add back to the sauce. You can also add pepperoni to bump it up a notch...just stir in and heat before serving. Either way, it's chock full of healthy veggies and you can sneak them in without the kids ever knowing! :-) NOTE: For ultimate flavor, let the sauce rest in the refrigerator overnight before serving so the flavors can develop.
Provided by Epi Curious
Categories Vegetable
Time 3h20m
Yield 12 , 12 serving(s)
Number Of Ingredients 16
Steps:
- Place the Italian sausage in a large, nonstick skillet or Dutch oven. Drizzle with the 1/4 cup olive oil and saute over VERY low heat for 5 minutes, turning occasionally. Add the tomato paste and stir. If necessary, to avoid sticking, add another drizzle of olive oil and stir well. Simmer, covered, stirring occasionally, for approximately 30 minutes, until the tomato paste darkens and looks almost black.
- Meanwhile, put the remaining vegetables in a blender and add the 2 cups tomato juice. Blend until the vegetables are no longer solid. Add the two tablespoons of sugar, the salt and the red pepper flakes. Pour this mixture over the sauce and stir well to blend. Simmer, partially covered, for 2-1/2 hours, stirring occasionally.
- Add the red wine in the last hour of cooking. Continue to simmer at least one hour, partially covered, stirring occasionally, until sauce reaches desired consistency. At this point, you can add any additional meat that has been pre-cooked, such as ground beef, sausage, or any vegetables such as mushrooms, as desired.
- This makes a large amount so you can freeze extra sauce in ziplock bags for the freezer. Simply thaw and reheat to use in lasagne, as pizza sauce, for spaghetti & meatballs, etc.
Nutrition Facts : Calories 232.3, Fat 8.4, SaturatedFat 2, Cholesterol 11.3, Sodium 1304.4, Carbohydrate 27.6, Fiber 5.4, Sugar 17, Protein 10.6
SLOW-SIMMERING PASTA SAUCE
Spaghetti with sauce is my kids' favorite dinner, so through trial and error, I came up with my own recipe. This is the winning result. I love that it's made in a slow cooker.-Samantha Vicars, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage and onion over medium heat for 7-8 minutes or until sausage is no longer pink and onion is tender. Add garlic; cook 1 minute longer. Drain. Transfer to a 3-qt. slow cooker., Stir in the tomatoes, tomato sauce, tomato paste, brown sugar, bay leaves, oregano, dried basil, salt and thyme. Cover and cook on low for 6-8 hours., Discard bay leaves; stir in half of the fresh basil. Serve with pasta. Top with remaining basil.
Nutrition Facts :
SLOW-SIMMERED MEAT RAGU
After a day of simmering in the slow-cooker, this ragu is not your typical spaghetti sauce. It's almost like a stew, so feel free to skip the pasta. -Laurie LaClair, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Heat a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink and onion is tender. Drain. Add to slow cooker., Cook, covered, on low 6-8 hours or until chicken is tender. Serve with pasta. Freeze option: Do not cook or add pasta. Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place meat mixture in a large saucepan; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.
Nutrition Facts : Calories 341 calories, Fat 20g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 1294mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.
SLOW-SIMMERED SPAGHETTI SAUCE
Make and share this Slow-Simmered Spaghetti Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Sauces
Time 6h15m
Yield 2 1/2 quarts
Number Of Ingredients 9
Steps:
- Combine all ingredients in a 4-quart slow cooker.
- Cook, covered, on HIGH, 6 hours.
- Serve over spaghetti, chicken, or pork.
Nutrition Facts : Calories 357.8, Fat 2.4, SaturatedFat 0.4, Sodium 4369.3, Carbohydrate 83.6, Fiber 16.7, Sugar 49.8, Protein 15.3
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