Sunday, June 05, 2005

crock pot spaghetti meat sauce

Since I previously posted a marinara sauce recipe, I thought I'd follow up with this very reliable crock-pot meat sauce recipe. The directions assume you'll make the recipe the night before, put it in the fridge, then start it cooking in the morning for the following night's dinner.

1-1/2 lb ground meat (I usually use turkey or chicken, but beef will work)
Store the browned meat in the fridge for the next morning. Store it separately from the other ingredients.

1 onion
2 stalks celery
enough kalamata olives to make 1/4 cup
Put them into the crock pot along with
1 can (14-1/2 oz) diced tomatoes
1 can (12 oz) tomato paste
2 bay leaves
3 teaspoons minced garlic
3 teaspoons capers
1-1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon thyme
1 tablespoon dried oregano
The next morning, mix the meat into the crock pot's contents and set it on low. Let it simmer a good 8 hours, or until you get home. Then cook some pasta, garlic bread, open a bottle of chianti, and feast!

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