Crockpot (Spaghetti with) Meat Sauce

15 Sep

Fly-by today, gang–it’s one of those mornings. This came from reading a bunch of recipes that had too much stuff in them I didn’t want, and then making up my own. It’s simple and quick and delicious and perfect for our hurricane days. I may have to make it again today.

You need:

1 pound ground beef (ground chicken would work fine; ground turkey gets chewy)

2 tbsp olive oil

1/2 a sweet onion, diced

2 cloves garlic, minced

1 28-oz can crushed tomatoes (you can use diced or sauce if you prefer)

2 tsp Italian seasoning

1/2 tsp salt

2 tbsp tomato paste

Heat a large skillet over a medium flame. Swirl the oil over the pan and then add the onions. Cook them until they start to soften (not brown, but soften), and then stir in the garlic. Keep it moving for a minute, until you start to smell the garlic (it’ll burn and bitter if you let it sit still). Stir in the ground beef, crumbling it up as you add it in, and cook until that browns. Remove the pan from the heat and drain off the fat.

Coat your slow cooker with nonstick spray or more olive oil, and then stir together all the ingredients in it. Cook on low 4-8 hours. Adjust seasoning before you serve, as they can get pretty mild in the Crockpot.

(If you like your sauce sweet, stir in a tablespoon or two of sugar halfway through the cooking. If you like it rich and restaurant-like, stir in a tablespoon of butter right before you serve it and let it melt throughout the sauce.) Serve over noodles with Parmesan cheese.

 

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