Slow Simmered Spaghetti Sauce Recipe 455

Steps:

• In a large skillet, cook sausage and onion over medium heat for 7-8 minutes or until sausage is no longer pink and onion is tender. Add garlic; cook 1 minute longer. Drain. Transfer to a 3-qt. slow cooker., Stir in the tomatoes, tomato sauce, tomato paste, brown sugar, bay leaves, oregano, dried basil, salt and thyme. Cover and cook on low for 6-8 hours., Discard bay leaves; stir in half of the fresh basil. Serve with pasta. Top with remaining basil.

Steps:

• Combine all ingredients in a 4-quart slow cooker.
• Cook, covered, on HIGH, 6 hours.
• Serve over spaghetti, chicken, or pork.

Steps:

• In large skillet, brown beef and sausage over medium heat until thoroughly cooked and sausage is no longer pink, stirring frequently.
• Drain.
• In 3 1/2 to 4 quart slow cooker, combine beef mixture and all remaining ingredients.
• Mix well.
• Cover and cook on low setting for 8 to 10 hours.
• About 20 minutes before serving, cook you pasta of choice and serve with sauce on top.

Steps:

• In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
• In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
• In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
• Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Add sauce to pasta; serve.

Steps:

• In a hot skillet, saute bell pepper and onion on medium-high for 5 minutes. Add garlic and saute one more minute. Stir in tomatoes and chicken broth. Remove from heat.
• Place mixture in blender and blend until the desired level of chunkiness is achieved. Return to medium-low heat. Stir in tomato paste one tablespoon at a time until desired level of thickness is reached. Cook for 20 minutes, stirring occasionally.

Steps:

• In a large stockpot cook the sausage, yellow bell pepper, orange bell pepper, garlic, onion, and celery. Cook until sausage is no longer pink. Drain into a large colander to drain grease.
• To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours. Salt and pepper to taste to pull flavors together toward end of cooking time.
• Serve with Spaghetti or favorite pasta.

Steps:

• Combine all ingredients in slow cooker. Cook, covered, on HIGH 6 hours. Serve over spaghetti. Yield: 2 1/2 quarts