Crockpot Spaghetti Sauce - Finding Joy in My Kitchen
2 cans (14.5 oz each) diced tomatoes, no salt added, undrained
1 can (15 oz) tomato sauce
1 can (8 oz) tomato paste
1 medium onion, chopped (we used 2 T dried minced onion)
8oz fresh mushrooms, sliced
2 medium carrots, peeled and sliced
1 medium pepper, diced (green, red, yellow, orange... they all work)
2 T brown sugar
4 garlic cloves, minced
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
1 lb. ground beef/turkey, optional
Slice mushrooms and carrots, and dice pepper and onion to taste.
Pour into your crockpot the undrained tomatoes, tomato sauce and paste and stir to combine.
We used minced onion, and added it along with the tomatoes.
Pour into the sauce all the chopped veggies and stir in to combine.
Add spices, including brown sugar and stir well.
Turn the crockpot to low and allow sauce to cook for 6-8 hours or until veggies are tender and flavors are well combined.
To make a meat sauce:
In a skillet, combine bell pepper, onion and garlic.
Brown beef/turkey in a skillet until meat is no longer pink. Season while browning with salt, and pepper.
With about 1 hour remaining of cook time, add browned meat to the crock pot and combine with all other ingredients.
Serve over spaghetti, or use in any other red sauce-based dish.