Slow-Cooked Spaghetti Sauce Recipe
I like to serve this dish to company. Not only is it delicious and a snap to prepare, but it's economical too. I'd be lost without my slow cooker.
I like to serve this dish to company. Not only is it delicious and a snap to prepare, but it's economical too. I'd be lost without my slow cooker.
- 1 teaspoon salt
- 1 bay leaf
- 1 tablespoon brown sugar
- 1 medium onion chopped
- 2 cans (14-1/2 ounces each) diced tomatoes undrained
- 4 garlic cloves minced
- 1 can (6 ounces) tomato paste
- 1 pound ground beef or bulk italian sausage
- 1 can (8 ounces) tomato sauce
- 1 to 2 teaspoons dried basil
- 1 to 2 teaspoons dried oregano
- 1/2 to 1 teaspoon dried thyme
- hot cooked spaghetti
- Carbohydrate 51.2545450297058 g
- Cholesterol 51.4071352666667 mg
- Fat 12.7394774722222 g
- Fiber 2.73479020462698 g
- Protein 22.8496991805024 g
- Saturated Fat 4.69947765958889 g
- Serving Size 1 1 -8 serving (232g)
- Sodium 53.0187912561059 mg
- Sugar 48.5197548250788 g
- Trans Fat 2.08024413620556 g
- Calories 419 calories
Step-by-step
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti.
Undercooking the ground meat before transferring it to the slow cooker results in a greasy sauce with a muddy texture. Sautéing beef or Italian sausage over medium heat until the pink color entirely disappears renders out excess fat, which must be drained thoroughly before the meat meets the tomatoes. Browning the protein also initiates the Maillard reaction, developing savory depth that a moist slow cooker environment alone cannot produce.
Maximizing Tomato and Herb Extraction
Dried herbs like basil, oregano, and thyme require adequate moisture and sustained heat to hydrate properly and release their fat-soluble aromatic compounds. Combining tomato paste, diced tomatoes, and tomato sauce with the aromatics creates a rich medium that concentrates over seven to eight hours on a low heat setting. A single bay leaf contributes subtle herbal notes through prolonged simmering, but remember to remove it before tossing hot cooked spaghetti into the mix. Brown sugar balances the natural acidity of canned tomatoes without adding sweetness, provided it is fully dissolved into the liquid base during assembly.
- Drain rendered meat fat completely in a colander to prevent an oily surface layer in the finished sauce.
- Substitute bulk Italian sausage for ground beef at a one-to-one ratio when seeking a punchier spice profile.
- Keep leftovers safely stored in an airtight container in the refrigerator for up to four days.
