My cousin Gail is one "incredible" cook, which reminds me I need to get her to give me some more of her recipes. This spaghetti sauce is really good and easy. I adapted it a bit and used the crock pot. I actually tripled the recipe so I would have "on purpose" leftovers. My plan it to make a couple spaghetti casseroles and freeze them. I will first give you the original recipe and then my adaptations.
Gail's Italian Spaghetti Sauce
1 lb. Italian sausage
1 garlic clove, crushed
1 medium onion, chopped
1 cup water
1 tsp. salt
1 tsp. crushed oregano
1/2 tsp rosemary
1- 8 oz. can tomato sauce
1 6 oz. can tomato paste
1 tsp. sugar
3/4 tsp. basil
1 bay leaf
Brown sausage with onion and garlic. Drain. Stir in remaining ingredients. Heat to a boil, reduce heat, cover and simmer for 1 hour. Serve over hot noodles. Serves: 4-6
CROCK POT ADAPTATION X 3
1 1/2 lbs. regular sausage, cooked and drained.
3 garlic cloves, minced
1 Tablespoon salt
1 Tablespoon crushed oregano
1 Tablespoon sugar
2 - 8 oz. tomato sauce
3 - 6 oz. tomato paste
1- 14.5 oz can of diced tomatos
1 medium onion, chopped
3 cups water
2 1/4 teaspoon basil
3 bay leaves
Place all ingredients in crock pot and stir to mix. Cook on high for 1 hour and then turn to low and cook 2-4 more hours. You can also start out on low and cook all day.
*I have also used hamburger instead of sausage and it is also good. Use the kind and amount of meat that you like.
*I left out the rosemary and used regular sausage even though my hubby would of preferred the Italian. I also ended up cooking it about 6 hours because of an unplanned carpool trip. It was so good!!
Check out other crock pot recipes at Crock Pot Wednesday!
Can never get enough spaghetti sauce recipes...sounds very good!ReplyDelete
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This looks fantastic! My kids LOVE spaghetti and I'm always looking for low-sugar/no sugar sauces so this will work great! Thanks for posting and thanks, also, for visiting my site! (I'm new at this!!) :-)ReplyDelete
This spaghetti sauce looks great! Whenever I make spaghetti sauce I always make extra to freeze, too.ReplyDelete
In response to your comment -- the best way to freeze asparagus is by blanching it first. I think I have directions on the asparagus link that's posted on my freezer post from this week.
Do you ever post the nutrition facts with your recipes? I think that would be a nice addition! Am using the spaghetti sauce tonight! Thank you!ReplyDelete
doesn't sound bad i need a recipe for a trip that i can make before hand this would be awesome!ReplyDelete
This looks so good! I'm totally going to make this! Thanks Tiffanee!!!ReplyDelete