1/2 pound ground meat, cooked and drained
1/4 pound ground sausage, cooked and drained
28 ounces diced tomatoes, (28 oz. can, low sodium) , drained
29 ounces tomato sauce, (29 oz. can, low sodium)
28 ounces crushed tomatoes, (28 oz. can, low sodium)
6 ounces tomato paste, canned
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1/4 cup mushrooms (optional), diced
1 cup onion, diced
1 tablespoon italian seasoning, dried, divided
2 whole garlic cloves, minced
3 tablespoons red cooking wine
1 pinch sugar, granulated
1/2 teaspoon black pepper
1 tablespoon parsley, dried
1 large bay leaf, whole, or 2 small
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano, dried
1/2 teaspoon basil, dried
1/2 teaspoon thyme, dried
1 teaspoon parsley. dried
1 teaspoon sugar
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1. In medium frying pan, brown ground meat breaking in crumbles until no longer pink, drain in a colander and set aside.
2. In medium frying pan, brown ground sausage breaking in crumbles until no longer pink, drain in a colander and set aside.
3. In crockpot add all ingredients including the cooked ground meat and ground sausage. Stir until well blended
4. Cover and cook on low 5-6 hours. Stir Occasionally.
5. Cook your favorite pasta according to package directions and enjoy.
Notes: While your cooking this sauce in your crockpot. Try adding Meatballs, no need to fry, just drop them right in the sauce to cook. Find the recipe here.
No worries, if you don’t have a crockpot use a soup or stock pot and simmer for 2-3 hours stirring occasionally. *(if using a gas oven use a diffuser to lower the temperature even more.)
Looking for great ways to use leftover sauce search through the “Leftover Madness” recipes where we make leftovers great again.
You can also freeze this sauce 3 – 6 months. Let cool and place in gallon size ziploc freezer bags 1/2 full. Then seal, and place in another gallon size ziploc bag.
