Wowza! This is GOOD stuff right here, y’all. I’m having a lot of fun playing with my crock pots…..and this one is a recipe you’ll probably add to your regular rotation.
And you’ll kiss me after dinner and bestow upon me tons of gifts in the form of fancy dishes (or enamel-coated cast iron cookware – HINT, HINT) and pretzel M&Ms. Yes, it’s THAT good.
Another plus to this one is that it makes a large amount, so you can put the extra in the freezer for another meal. You’ll start this in the morning when you go to work, and then when you come home 8 hours later, you’ll just have to boil your noodles and fix a side salad. Voila! I’m falling in love with my crock pots (yes, pots…..I have 5).
I altered the original recipe a bit, so at the end I’ll put the original with my fixings beside it. I used ground beef (thanks Daddy!), onions, canned mushrooms, garlic powder, diced tomatoes, tomato sauce, tomato paste, dried basil, oregano, sugar, salt, and pepper.
The recipe calls for crushed red pepper – I didn’t use that because I was having company and I was afraid the heat would be a little too much for Annie. You could always add it to individual plates if you desire and are feeling particularly feisty.
Most crock pot recipes that call for ground beef have you cook it before you put it down in the crock…notice I said most, since the meatloaf I recently posted does not.
So, brown your ground beef in a skillet with the onion and garlic powder. If you’re pressed for time, you could do this at night instead of in the morning and then just pop your meat in the fridge until the next morning.
While your meat is browning, spray your crock pot with cooking spray. I’ve said it before and I’ll say it again, spraying keeps stuff from sticking badly and gives you an easier cleanup. I know this is bordering on nagging – I tell Barry that I only ask twice because the third time makes me a nag…..take note of that, ladies.
You’ll definitely want to drain your beef mixture. Who wants their spaghetti sauce all icky and greasy? Ew. You don’t want your skin to glisten after dinner – unless you’re eating fried chicken and then, by all means, glisten away. Enjoy that lovely glow.
Pour the mixture into your crock. Accidentally miss and pour half of it out on the counter. Thank you.
Now is when we add the rest of our stuff – mushrooms, diced tomatoes, tomato sauce, tomato paste, basil, oregano, sugar, salt, and pepper. Stir it up and sniff. Yummy! That’s amore!
This recipe cooks on low for 8-9 hours. I think mine went 8 and then I kept it on the warm setting for another hour. I feel like I accomplished great things with this recipe – I didn’t lift the lid…..not even once. I think it’s the first time EVER. Who cares that I was distracted with Annie and trying to clean up the house for company? I didn’t forget it was cooking because our house smelled like Olive Garden. Go me!
After 8 hours, it’s gonna look like this. Love at first sight! Hello my pretty! You might want to wipe your drool. I was freaked out at the black along the sides…..after all, I DID spray it. And guess what? It wiped right off. See, I speak the truth.
When it was done, I boiled some noodles, socked everything together and dinner was ready! I warmed some green beans for the side and I had a happy family. Even my sister ate it all and she hates mushrooms – now that’s love right here y’all.
Crock Pot Spaghetti Sauce
- 2 lb bulk Italian pork sausage or ground beef (I used beef)
- 2 large onions, chopped (2 cups)
- 2 cups sliced fresh mushrooms (6 oz) (I used canned mushrooms)
- 3 cloves garlic, finely chopped (I used 1 teaspoon garlic powder)
- 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
- 2 cans (15 oz each) tomato sauce
- 1 can (6 oz) tomato paste
- 1 tablespoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 tablespoon sugar (or a dash of stevia extract)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes ( I left this out)
- Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
- Spoon sausage mixture into cooker. Stir in remaining ingredients. Cover; cook on Low heat setting 8 to 9 hours.
*Original recipe from Betty Crocker*