My friend, Amy, recently told me about this recipe for Crock Pot Spaghetti Sauce that she had recently made.  Like me, Amy is a busy, busy mom!  She has twin girls that works part-time!  She always has these great recipes!   So, the other night I called her up for the recipe since I wanted to give it a try!  I only made 2 modifications to this recipe.  First, I only used ground beef (ground sirloin to be specific) since we don’t really like sausage in this house.  Second, I cut the recipe in half since we have a smaller crock pot and Amy said that the full recipe fills her entire large crock pot!  She also told me that she divided and froze the leftover sauce for future dinners!  I thought the sauce was better than what we usually have (which is sauce from a jar!)!  It’s really meaty…so, if you like that kind of sauce…this recipe is for you!  Thanks, Amy!!!!  Enjoy everyone!

Crock Pot Spaghetti Sauce

2 lbs. ground beef
3/4 lb bulk italian sausage
4 medium onions, chopped
8 garlic cloves, minced
4 cans diced tomotoes, undrained (14 1/2 oz each)
4 cans (6oz each) tomato paste
1/2 cup water
1/4 cup sugar
1/4 cup Worcestershire sauce
1 Tbsp. canola oil ( I use EVOO)
2 tsp dried basil
1 tsp. dried oregano
4 bay leaves
1/2 tsp. salt
1/2 tsp. pepper
Hot cooked spaghetti

In a dutch oven, cook the beef, sausage, onions and garlic until meat is no longer pink; drain.  Transfer to a 5-qt slow cooker.  Stir in remaining ingredients except for pasta and cook on low for 8 hours until bubbly.  Discard bay leaves.  Serve with pasta.
Yields 12 servings.

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