I discovered this recipe about four years ago when I was putting together a week of menus for my children to make while I accompanied my oldest daughter on her move to Nevada.
We have changed it up to suit us and it has become a favorite .
Crockpot Spaghetti Sauce
1 onion, chopped
4-6 cloves of garlic, minced
8 oz fresh mushrooms, sliced
1 bell pepper, diced
1/2 cup diced celery
4 (6oz) cans tomato paste
2 (15 oz) cans tomato sauce
3/4 cup red wine
2 1/2 cups water
1 tsp garlic salt
pepper to taste
2 tsp dried basil
1 TBSP dried oregano
1 tsp thyme
1/4 cup parmesan cheese
1 pound cooked ground beef, sausage, or frozen meatballs
Heat about 1 TBSP olive oil in non-stick skillet; add onions, peppers, garlic, and celery. Saute until soft; add to crock pot. In same pan, saute mushrooms and add to crock pot.
Add the rest of the ingredients to the crockpot, stir to combine.
Cook on low about 5 hours or longer. Or cook on high about 3 hours.
You can adjust spices and vegetables to suit your taste. You can substitute water or broth for the wine. This is a very versatile recipe that you can make the way you want.
Serve over your choice of pasta or spaghetti squash.
**A quick way to cook spaghetti squash- Cut the squash open lengthwise; scoop out the seeds. Lay the squash cut side down in the microwave; cook 5 minutes on high. Depending on the size of the squash and the power of your microwave, it may need to cook for a longer or shorter time. Let cool for a few minutes. Pull the 'spaghetti' out with a fork.