Servings: 8-10 | Yield: 2 Quarts | Preparation Time: 20 min. | Start to finish: 4 hours
This recipe is the #1 Italian Spaghetti Sauce bursting with robust seasonings and sweet tomato flavors.
1 Can Diced Tomatoes, 28 Oz., Low Sodium
1 Can Tomato Sauce, 29 Oz., Low Sodium
1 Can Crushed Tomatoes, 28 Oz., Low Sodium
1 Can Tomato Paste (6 Oz.)
1 Cup Onion, diced
2 Cloves Garlic, minced
1 Teaspoon Italian Seasoning, dried
1 Teaspoon Parsley, dried
1/2 Teaspoon Oregano
1/2 Teaspoon Basil
1/2 Teaspoon Thyme
1/2 Teaspoon Sugar
1 Each Bay Leaf
1/4 Teaspoon Black Pepper
1/8 Teaspoon Garlic Powder
1/8 Teaspoon Onion Powder
2 Tablespoons Red Cooking Wine, Optional
Optional: for a Chunkier Vegetarian Sauce
1/2 Cup Red Peppers, diced
1/2 Cup Mushrooms, diced
1 Each Summer Squash or Zucchini, cut 1/2″ thick
1. Add all ingredients into a 6 quart slow cooker
2. Cover and cook on low 5-6 hours or on high for 3-4 hours. Stir Occasionally.
3. Cook your favorite pasta according to package directions and enjoy.
Suggestion: While your cooking this sauce try adding Meatballs, no need to fry, just follow the recipe of your choice and drop them right in the sauce and cook. They will need about 2 hours to cook on high/ 3 hours on low. Ready when internal temperature is 165 degrees. Or how about adding some sausage in the sauce for a heartier meaty flavor.
Serving Ideas: Or try the Chuckier Vegetarian Sauce served over zucchini noodles or your favorite vegetarian noodles. Look for great ways to use the leftover sauce under Leftover Madness.
Freezing Tip: You can also freeze this sauce. Let cool and place in gallon size ziplock freezer bags 1/2 full, then seal. Lay flat until frozen. Will keep up to 3 months.