Ahhh….crockpots. They make life so easy. All the work is done in the morning and you get to come home to a fully cooked meal at the end of the day. The house smells so wonderful and inviting. This sauce recipe has a couple of shortcuts that make it a cinch. Come dinner time, all you have to do is make a salad, warm up some bread, boil some pasta, and you’re done.
I ran across a blog several days ago that I wish I would have saved because this person used a crockpot for several months, every single day, and blogged about it. It was quite impressive. I don’t know that I would want a crockpot meal every day, but if you lead a busy life and have a houseful of kids, it’s a huge time saver. There’s only three of us and it is still a major blessing to have around. If you haven’t used yours in a while, get it out and dust it off. There isn’t anyone in this world who couldn’t use a little extra relaxation time.
Crockpot Spaghetti Sauce
1 lb. Ground Beef
1 lb. Hot Ground Sausage
12 Cremini Mushrooms, sliced
1/2 White Onion, finely diced
1/2 Orange Bell Pepper, finely diced
1 Container Basil, leaves removed and chopped
About 4 Large Sprigs of Oregano, leaves removed and chopped
4 Cloves of Garlic, smashed, peeled, and diced
1 – 14.5 oz Can of Diced Roasted Tomatoes
1 – 6 oz Can of Tomato Paste
1 – 24 oz Jar of Newman’s All Natural Roasted Garlic Pasta Sauce (Newman’s Sauces are all GF)
1 – 24 oz Jar of Newman’s All Natural Marinara Pasta Sauce
3/4 Cup Red Wine
Brown the ground beef and sausage together in a large frying pan, drain oil (I put the meat on a paper towel covered plate to drain it). Add to crockpot. Slice mushrooms, dice onion and pepper, chop basil, oregano, and garlic and add to crockpot. Pour both jars of pasta sauce, roasted tomatoes, tomato paste and wine in crockpot. Season with about a teaspoon of salt and several grinds of pepper. Stir until ingredients are combined. Set crockpot on low and simmer for 6-8 hours.