This slow cooker pasta sauce is an absolute staple in my kitchen. So here it is– my first post!
I am half-Italian, and my half-Portuguese, half-Irish mom was an excellent cook. She learned to make her mother-in-law’s sauce (with a few changes, of course.) When I was in high school, my mom started making her sauce in the crockpot and the rest is history.
This slow cooker pasta sauce is super easy to make, doesn’t use a lot of ingredients, and is completely customizable to your taste. It makes a big batch, so I divide it up and freeze it. Typically, it makes 6 containers of sauce. I use recycled potato salad containers from the deli (I’m not kidding! These are similar.) You can also use Ziploc bags.
This is definitely one of those recipes that I eyeball. Pretty gutsy first post, but I’ll try my best.
For this recipe, I use Pastene products. I’m not sure if these are available everywhere, but this is it:
You’re going to start with extra virgin olive oil, adding in onions (or onion powder if you prefer.) Add the garlic and the tomato paste. At this point, I mix it up and let it cook for about fifteen minutes.
While it cooks, brown your ground beef. Once your fifteen minutes are up, you will add the canned tomatoes, water, and ground beef. Sprinkle with salt and pepper to taste, and then add your Italian Seasoning. I add a thin layer to the entire crock, and then mix everything up. Then cook it.
Warning: Your house will smell so amazing, it’s going to make you want to EAT, EAT, AND EAT some more.
My mouth waters just looking at this picture. That’s the stuff.
Then freeze it, and you will have this ready to go when you need it. What’s better than that? So easy and so good!
Oh, and the slow cooker I’m using is this six quart baby right here. I’ve had it for two years and am happy with it.
- 3 tbsp olive oil
- 1 half onion, diced
- 2 cloves minced garlic
- 1 pound ground beef
- 2 28 oz. cans Pastene Kitchen Ready Tomatoes
- 2 6 oz. cans tomato paste
- Italian Seasoning
- salt to taste
- pepper to taste
- Start crockpot-- I usually set it for low, 1 hour. Add olive oil to crock, along with onions, and let onions cook for 5-10 minutes.
- Add garlic and tomato paste, and let cook for about fifteen minutes.
- Meanwhile, brown ground beef.
- Add canned tomatoes to the crock. Take one of the empty tomato cans and fill 3/4 of the way with water, and add to the crock.
- Add browned ground beef, Italian seasoning (I usually cover the top with a thin layer,) and salt and pepper to taste.
- Turn crockpot off and start again for four hours on low.
- When done, remove lid and let cool for a bit before ladling into containers for freezer.