Today we are having Basgetti!
When I make spaghetti, it’s usually a little bit of this and a little bit of that thrown into the pot. I have to admit, I never make it the same way twice.
However, today, I managed to keep up with what I added to the sauce … it was hard, but I did it!
Enjoy and I know you’ll follow the recipe exactly. 😉
Crockpot Spaghetti Sauce
- 1 can – 28 oz. diced tomatoes
- 3 cans – 14.5 oz. stewed tomatoes
- 1 -1/2 pound hamburger meat, cooked and drained
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. Italian seasoning
- 1/4 tsp. marjoram
- 3 Tbsp. parsley
- 1 medium onion, diced
- 1 stalk celery, chopped
- 1 cup fresh mushrooms, sliced
- 3 cloves garlic, minced
- 2 tsp. sugar
- 1/2 tsp salt
- black pepper to taste
- black olives, chopped optional
Put tomatoes in a food processor and blend until pureed. Put tomatoes in a large slow cooker. Add rest of ingredients to slow cooker.
Cook on high for 2 – 1/2 to 3 hours. Or until veggies are tender.
Sometimes I will add the onions, celery and mushrooms to a small pan with about a tablespoon of butter and saute for about 10 minutes, add minced garlic to pan one minute prior to adding to slow cooker.