Holly’s Best Slow Cooker Spaghetti Sauce Ever!
Submitted by Holly MacIntosh (Dundee, Cape Breton)
I love your recipe website. Here is my own spaghetti sauce recipe, made in the slow cooker.
Note: Cook in a 6 -7 quart slow cooker. This recipe makes a lot, but it freezes well!
1 lb lean ground beef
1 lb ground mild Italian sausage
1 green pepper, chopped
2 -3 stalks celery, chopped
3 cups sliced fresh mushrooms (or 2 cans sliced mushrooms, drained)
2 large onions, chopped (about 2 cups)
3 cloves garlic, finely chopped
1 can (14 oz/398 mL each) tomato sauce
1 can (28 oz/796 mL) diced tomatoes, undrained
1 can (28oz/796 ml) crushed tomatoes
1 can (5.5 oz/156 mL) tomato paste
1 can (10 oz/284 mL) Campbell’s tomato soup
3 Tbsp sugar
1 Tbsp dried basil leaves
2 tsp dried oregano leaves
1 tsp Italian seasoning
2 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper flakes
2 large Bay Leaves
Hard boiled eggs, peeled (1 to 2 for the number of people you are serving), optional This is a family tradition that came directly from Italy and my family would be shocked if we didn’t have hard boiled eggs in our spaghetti meat sauce. I know it sounds strange and we always get funny looks by our guests who see it for the first time, but try it, I think you’ll be pleasantly surprised!
Saute ground beef, sausage, onions, green pepper, mushrooms, onions and garlic in the olive oil, until it is no longer pin. Drain fat. Spray 6 to 7 quart slow cooker with cooking spray. Put meat mixture and all other ingredients in the cooker EXCEPT eggs. Stir well. Cover; cook on Low heat setting 6 to 8 hours – High about 4 ½ hours. Add hard boiled eggs during the last 1 – 2 hours of cooking. Enjoy!