Friday, January 25, 2013

Tomato Spaghetti Sauce

I realized I never put this on by itself so I figured it would be a good time to do so...This time I did it in the slow cooker, it can be done stove top too.

This sauce is a nice basic sauce for any spaghetti or lasagna, this makes quite a bit of sauce (and it freezes beautifully)

1/2 to 1 lb ground beef( meatiness to your preference,  or you can use Italian sausage if you prefer)
1 medium onion, chopped
3 cloves garlic, minced
1/2 green and/or red bell pepper, chopped(more or less to your preference)
2 cups tomato sauce(1 -15 oz can)
3/4 cup tomato paste(1- 6 oz can)
4 cups tomatoes, peeled, seeded and diced*(1- 28 oz can )
1/2 cup beef broth
1 TB dried oregano
1 TB dried basil
1 TB dried parsley
1 (+) tsp white sugar
salt and pepper to taste
2 pinches of baking soda
* to peel quickly, make a small slash in the skin, dip into simmering water for 15-20 seconds and then dip into cold water, the peel will slip off easily

Cook beef with onion, garlic and bell pepper until the veggies are tender and meat is no longer pink, drain if necessary.

For Stove Top:

Return to the pot and add remaining ingredients except the baking soda.
Simmer 1-3 hours. Stir in the baking soda. Stir and simmer until thickened. Taste and adjust sugar per your preference. If it is still a bit acidic add another pinch or two baking soda and simmer 1/2 hour more.

For Slow Cooker:
While beef is cooking add remaining ingredients, except baking soda to the slow cooker
When the beef is done(and drained if need be) add to the slow cooker and mix well.

Cook on low 6-8 hours, high 3-4. Add in baking soda and stir well

Taste and adjust sugar per your preference, if it is still acidic add another pinch or two of baking soda and cook 1/2 hour more.

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