Friday, November 2, 2012

crock pot spaghetti sauce

For Sam! And, who are we kidding, for me as well so I don't forget next time!

Use a 6 qt crock pot, or adjust quantities.

Put in pot:

4 cans (796mL) diced tomatoes
3 onions, peeled and sliced/diced
2 carrots, thinly sliced
2 celery sticks, thinly sliced
1 head garlic, peeled and blitzed in the magic bullet with a few tbsp oil until smooth (or diced)
1 long green hot pepper, diced
2-3 tbsp dry tomato sauce spice mix (oregano, basil, rosemary, thyme, crushed chilli peppers, parsley)
2-3 tbsp salt

Stir well. Set on high, uncovered, for 6 hours. After 2-3 hours, use a soup blender to blend about 2/3 of the sauce, leaving the remaining 1/3 chunky. Add:

about 4 pounds ground meat (I used half beef & half pork), cooked, fat retained

If you leave it on for more than 6 hours, eg to reduce the liquid further, stir often after 6 hours.

Makes a lot - we fed 6 adults (at least 3-4 of whom returned for seconds) and we had an extra 1.5 L (3 small mason jars). Can, or chill jars in fridge thoroughly, keeping headspace for expansion, then freeze.

1 comment:

  1. I had like 3 bowls. let's not kid around. DELICIOUS

    ReplyDelete