Wednesday, April 14, 2010

Crock Pot Spaghetti Sauce

If you love homemade spaghetti as our family does, you know that the longer the sauce cooks the better it is. That's where the use of your crock pot is essential. This recipe is great to fix ahead and simmer in your crock pot all day while you get other things done!

My Spaghetti Sauce

1/2 lb. ground chuck (I use extra lean)
1/4 lb. Italian Sausage
1/2 C chopped onion
1 clove garlic, minced
One 16 oz. can tomatoes, cut up ( I use can of already diced tomatoes)
One 8 oz. can tomato sauce
One 4 oz. can chopped mushrooms (optional)
1/2 C chopped green pepper
2 TBSP quick-cooking tapioca
1 bay leaf
1/2 tsp dried oregano, crushed
1/4 tsp dried basil
1/8 tsp black pepper
Dash of salt

In skillet, cook ground beef, sausage, onion and garlic until meat is brown and onion is tender; drain off fat. Meanwhile, in crock pot, combine undrained tomatoes, tomato sauce, mushrooms, green pepper, tapioca and seasonings. Stir in browned meat mixture. Cover and cook on low for 10-12 hours or high for 5 -6 hours. Remove bay leaf before serving over hot spaghetti (or pasta of your choosing). Makes 4 or 5 servings.

*****Don't forget to watch "The Middle" tonight with Patricia Heaton!*****

I will be at these swaps today:



  1. Can this be frozen for later? I assume it can be since I have frozen spaghetti sauce before. :)

  2. This looks very good. I've saved it and can't wait to try it. I'm your new follower since finding you at Iron Chef Challenge.