All - Day Crockpot Meat Sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 241.1
- Total Fat: 11.6 g
- Cholesterol: 39.1 mg
- Sodium: 635.8 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 4.4 g
- Protein: 14.4 g
View full nutritional breakdown of All - Day Crockpot Meat Sauce calories by ingredient
Introduction
This truly is an "all-day" meat sauce, but it's almost work-free! The long, slow cooking makes even the leanest, toughest meat meltingly tender. If you prep the ingredients the night before and refrigerate, all you have to do is pop it into the crockpot in the morning and off you go! This truly is an "all-day" meat sauce, but it's almost work-free! The long, slow cooking makes even the leanest, toughest meat meltingly tender. If you prep the ingredients the night before and refrigerate, all you have to do is pop it into the crockpot in the morning and off you go!Number of Servings: 8
Ingredients
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1 tbsp olive oil
1 lb extra lean ground beef
1 large onion, finely chopped
2 stalks celery, minced
½ red bell pepper, minced
½ cup red wine
¼ cup water
28 oz crushed tomatoes
2 cups diced tomatoes (drained if canned)
1 (6-oz) can tomato paste
1 (4-oz) jar squash or carrot baby food (trust me on this one)
2 cloves garlic, minced or pressed
1 bay leaf
½ tsp fennel seed
1 tsp oregano
½ tsp thyme
½ tsp dried basil
1 tsp dried parsley
Directions
Heat olive oil over medium heat and add beef.
Cook the meat until browned, then transfer to a slow cooker.
Return the pan to the heat and add onion, celery and pepper.
Cook, stirring, 10 minutes, then stir in the red wine to deglaze the pan.
Transfer the mixture to the slow cooker and add water, crushed tomatoes, diced tomatoes, tomato paste, baby food, garlic, bay leaf, fennel seed, oregano, thyme, basil and parsley.
Set the cooker on LOW, cover and cook 8 hours.
Season with salt and pepper to taste before serving.
This can be prepared and stored in the fridge for up to 3 days, or frozen up to 6 months.
Serving Size: enough for 1 lb of pasta, 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Cook the meat until browned, then transfer to a slow cooker.
Return the pan to the heat and add onion, celery and pepper.
Cook, stirring, 10 minutes, then stir in the red wine to deglaze the pan.
Transfer the mixture to the slow cooker and add water, crushed tomatoes, diced tomatoes, tomato paste, baby food, garlic, bay leaf, fennel seed, oregano, thyme, basil and parsley.
Set the cooker on LOW, cover and cook 8 hours.
Season with salt and pepper to taste before serving.
This can be prepared and stored in the fridge for up to 3 days, or frozen up to 6 months.
Serving Size: enough for 1 lb of pasta, 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.