My slow cooker is large and I used 2 lbs of ground beef and added 1 large can of diced tomatoes just cutting back on the tomato sauce. I also do not have a low setting for 4 hours but cooked it on high for 4 hours and it was fabulous. What a fantastic way to top of spaghetti.
Ver nice and thick although I did add a bit more sugar, a chopped green pepper and basil and oregano. The family all liked it and I will definately make it again.
I used Italian herb tomato sauce instead of the plain puree. I also added about twice the amount of sugar required. While browning the meat I added the Italian seasoning to it as well as some fresh ground pepper salt and a little bit of cayenne. I added about 1/2 teapsoon of chili powder to the sauce as well. It turned out really well and it's great to freeze the leftovers for a quick meal another day.
Great recipe! Easy and fast. Everyone loved it at our dinner table. About the only thing I will do differently is to let the onions saute a little longer. Try this recipe. I think you'll really enjoy it! Thanks Jenn!
I made this twice and each time I tasted a "burnt" flavor. Not too sure any tomato sauce is meant for the slow cooker.
This is a flexible recipe and a great way to make spaghetti sauce ahead of time to put in quart baggies to freeze. Loved it. Thanks
I thought the recipe was great. I added italian sausage and a bay leaf to add some more flavor.
Hmmm not sure about this one. I had read that I should add dry herbs at the end of slow cooking so I waited til the end of cooking and the sauce was good but on the bland side. I made a triple batch and have since used the sauce as a base for chili and baked spaghetti where I can add flavourings as needed.
This recipe is absolutely fantastic. We're a small family so I halved it doubled the garlic and the seasoning added a couple of small hot sausages and threw a bay leaf into the slow-cooker for good measure; we had delicious leftovers for days