This family favorite has been a staple in my home since I was a boy.
- Carbohydrate 1.6452416676647 g
- Cholesterol 0 mg
- Fat 0.0744916667812455 g
- Fiber 0.271333338591541 g
- Protein 0.266808333479258 g
- Saturated Fat 0.0298375000500617 g
- Serving Size 1 1 Serving (140g)
- Sodium 1745.1779202056 mg
- Sugar 1.37390832907316 g
- Trans Fat 0.0143041666833742 g
- Calories 7 calories
Step-by-step
- Combine beef, onion, garlic and mushrooms in a pan and brown.
- Combine all ingredients in a slow cooker for at least 1 hour
The Chemistry of Browning and Fat Management
Browning three pounds of hamburger beef alongside chopped onion, garlic, and mushrooms requires careful attention to pan temperature. As the meat releases its moisture into the skillet, that liquid must evaporate completely before the Maillard reaction can occur. If the pan remains overcrowded with water, the proteins will gray and steam rather than brown and develop deep savory flavors. Drain excess rendered fat thoroughly after this stage to prevent the final sauce from separating into an oily layer during the subsequent slow-simmering process.
Thermal Transfer in Long-Term Simmering
Transferring the browned aromatics and meats into a slow cooker allows for a prolonged thermal process that breaks down tough connective tissue in the beef over the course of at least one hour. Crushed tomatoes and jarred sauce contain high levels of natural pectin and organic acids, which thicken as excess water escapes the vessel through gentle evaporation. Avoid cooking the mixture at a rolling boil, as high heat scorches tomato sugars against the ceramic insert. Maintain a low setting that encourages steady moisture reduction without scorching the bottom layer.
