This is not my mom’s spaghetti sauce recipe. I have never mastered her recipe, I guess I have never been able to channel her essence when making it. Instead of struggling I decided to come up with my own recipe that I could make and let simmer in my slow cooker. I spent a lot of time tweaking it until it was just right and the end result turned out pretty good, but don’t take my word for it, the husband forwent his planned pizza this evening for this spaghetti instead because it ‘smelled too good to pass up.’
This batch makes a lot of sauce so I froze most of it in quart sized freezer bags that can easily be thawed for quick dinners on busy nights.
- 5 cloves garlic
- ½ chopped purple onion
- 3 tbls Italian seasoning
- 3 tbls basil
- 2 lbs ground beef
- 1 lb Italian sausage
- 3 28oz cans crushed tomatoes
- 2 6oz cans tomato paste
- 3 12oz cans tomato sauce
- ½ cup parmesan cheese
- Extra virgin olive oil
- Salt and pepper
1: Sauté garlic, onion, Italian and basil seasoning with extra virgin olive oil in a large pot until onions are translucent.
2: Add ground beef and Italian sausage to mixture cook until meat is completely browned.
3: Combine meat mixture with crushed tomatoes, tomato paste and tomato sauce in a large crock pot. And cook- let simmer on high for 2+ hours.
4: Add parmesan cheese to sauce, cook for an additional 30 minutes and serve over noodles.
I didn’t get an after picture with the noodles and plate since it was gobbled up in minutes!
- Remaining sauce can be frozen in freezer bags for up to 5 months.
- Use left over sauce in lasagna or other pasta dishes instead of store bought.
- Substitute the ground beef for ground chicken or ground turkey for a healthier option.