Midwestern Crockpot Spaghetti Sauce. Great recipe for Midwestern Crockpot Spaghetti Sauce. This is a recipe passed down within my Minnesota family! It's certainly not a traditional Italian pasta sauce, but it has been a family-favorite for decades!
In your slow cooker pan on the stove over medium heat, add the onion to the pan. Next, add the hamburger with the onions and stir to combine. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. You can have Midwestern Crockpot Spaghetti Sauce using 12 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Midwestern Crockpot Spaghetti Sauce
- It’s 1 lb of ground beef.
- You need 1/2 lb of mild Italian sausage.
- You need 1 of white or yellow onion.
- It’s 1 of green bell pepper.
- Prepare 2 cloves of garlic (3 if small).
- You need 30 oz of canned crushed tomatoes.
- Prepare 15 oz of canned tomato sauce.
- Prepare 1.5 tsp of oregano.
- You need 1.5 tsp of basil.
- Prepare 2 of bay leaves (3 if small).
- It’s 4 tbsp of quick cooking tapioca.
- It’s of salt and pepper and olive oil.
Transfer the sausage and onions to a slow cooker. Add meat mixture to slow cooker along with crushed tomatoes, tomato sauce, diced tomatoes, sugar, oregano, thyme, red pepper flakes, and bay leaf. Immediately before serving, stir in basil, parsley, and butter. Crock Pot Spaghetti Sauce is a rich, thick and meaty sauce made easy in the slow cooker.
Midwestern Crockpot Spaghetti Sauce instructions
- In a large frying pan, brown the ground beef and Italian sausage. Add some olive oil as needed, if the meat has a lower fat content. Season with a bit of salt and pepper..
- While the meat is browning, chop the onion and green pepper. Mince the garlic. Set aside for now..
- Once the meat is browned, use a slotted spoon to drain any oil from the meat while transferring it to the crockpot. Keep the oil in the pan..
- Saute the veggies in the same pan and oil as the meat. Add a bit more olive oil, if there was not enough oil left over in the pan. Season with a bit of salt and pepper..
- Be careful not to burn the garlic. Basically, once the veggies start to sweat down and soften, they are done. They will finish cooking in the crockpot..
- Again, use the slotted spoon to transfer the veggies to the crockpot, draining any excess oil..
- Add the canned tomato and dried herb ingredients, along with the tapioca, to the crockpot. Stir to evening combine all ingredients..
- Set the crockpot to the High setting, and let cook for about 6 hours. In a pinch, the sauce can probably be used in as little as 4 hours, but the flavors get better at they cook longer. If you plan on cooking it longer then 6 hours, consider lowering the setting to Medium or Low instead..
- The sauce should be stirred a couple times during cooking, but don't stir more than 3 or 4 times (opening the cover of a crockpot inhibits its cooking effectiveness)..
- Before removing from the crockpot, taste and add more salt and pepper if necessary..
- Serve over your favorite pasta! It can be eaten straight from the crockpot, or saved for later (this sauce holds up to freezing and reheating really well)! Remember there are whole bay leaves in the sauce – remove these at you encounter them..
A simple combination of ground beef & Italian sausage, tomatoes and our favorite seasonings creates a sauce perfect over pasta or in lasagna! Add the onion, garlic, crushed tomatoes, tomato paste, and tomato sauce. Add the sugar, dried basil, dried Italian seasoning, salt, pepper, and Worcestershire sauce. Add the ground beef and stir to combine. Place ground beef mixture into a slow cooker.