I used a recipe that I found in the Feb/Mar 2009 issue of Taste of Home magazine as a base for my crock pot spaghetti sauce. I left some things out for my recipe and added a little bit.
My recipe:
1 lb ground beef
1 large onion
8 cloves garlic minced
1 large can diced tomatoes, undrained
or homemade tomato-basil mixture
1 15oz tomato paste
1/2 cup water
1/8 cup sugar
splash Worcestershire sauce
2 tsp dried parsley
2 Tbsp minced fresh basil
or 2 tsp dried
1 Tbsp fresh oregano
1 tsp all purpose seasoning
1 tsp salt
1 tsp pepper
Angel Hair pasta
In a dutch oven, cook beef, onions and garlic until meat is no longer pink.
Transfer the meat to the crock pot. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, and seasonings. Cook on lowest setting for 8 hours.
Rating: 3.
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