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Herb's Crockpot Spaghetti Sauce




Source of Recipe


Kathy Kitson


List of Ingredients




Herb's Crockpot Spaghetti Sauce


4-5 jars Ragu meat sauce
1 # Italian sausage, remove casings if using links
1 # bulk breakfast sausage (I use Bob Evans or Jimmy Dean original)
1 # frozen meatballs, cut in half or use canape size (defrosted)
1 cut-up sweet red pepper and 1 cut-up sweet green pepper
1 med. onion (or more) finely minced
4 cloves finely minced garlic
1 tsp. anchovy paste
1 TBL. green olive paste AND 1 TBL. ripe olive paste
1/2 cup EACH ripe and green olive slices (or more) drained
2 TBL. capers
1/2 cup to 1 cup dry red wine OR beef stock OR tomato juice
1 zucchini, finely chopped
1/4 cup rehydrated spinach flakes OR spinach powder
1 carrot, diced and 2 celery stocks, strings removed and diced
2 cans diced tomatoes, juice too
16 oz. mushroom variety OR just button, 1/2 finely minced and the rest sliced
1 cup freshly grated parmesan or asiago cheese/OR a combo
2 Tsp. basil or triple the amount of crumbled fresh leaves, minus stems
1/2 Tsp. oregano


Recipe




Brown sausages, add onion, red and green peppers,celery and carrots, onion, minced mushrooms, zucchini, and garlic, adding garlic at the end.

Put in large PAM-sprayed crockpot.

Add jars of sauce, add the wine to the first sauce jar and fill with water and shake.

Cheapskate that I am, I then dump it into each of the other sauce jars and shake to get all the sauce!

Dump it into the crockpot, add remaining ingredients EXCEPT the sliced mushrooms.

Cook 6-8 hours on LOW, then add sliced mushrooms and cook about 30-60 minutes longer.