Slow Cooker Spaghetti Sauce
Fifteen minutes' prep is all you need for the start of a wonderful homemade red sauce.
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms (3 cups)
2 large onions, chopped (2 cups)
3 cloves garlic, finely chopped
2 (15 ounce) cans tomato sauce
1 (28 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
2 tablespoons granulated (white) sugar
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
Spray 4- to 5-quart slow cooker with cooking spray. In 12-inch skillet, heat oil over medium heat. Add mushrooms, onions and garlic; cook 4 to 5 minutes, stirring occasionally, until onions are tender and translucent.
Spoon vegetables into cooker. Stir in remaining ingredients.
Cover; cook on LOw heat setting 6 to 8 hours.
Preparation Time: 15 minutes
Cook Time: 6 hours
Ladle this versatile sauce into refrigerator or freezer containers; cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen spaghetti sauce, place container in refrigerator for about 8 hours.
Use 3 to 3 1/2 cups of this homemade sauce for recipes that call for a 24- to 27-ounce jar of tomato pasta sauce.
Spaghetti Sauce with Meat: Stir 1 pound cooked lean ground beef into 3 cups of Slow Cooker Spaghetti Sauce.
Spaghetti Sauce with Meatballs: Add cooked meatballs from Easy Meatballs recipe to spaghetti sauce during the last 15 minutes of cooking time to heat thoroughly.
Amount per serving: Calories 60 (Calories from Fat 10), Total Fat 1 g (Saturated Fat 0 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 510 mg; Total Carbohydrate 11 g (Dietary Fiber 2 g, Sugars 7 g), Protein 2 g; Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; Carbohydrate Choices: 1