Ingredients
2 tablespoons olive
oil
1 onion, chopped
2 carrots, peeled
and chopped
2 cups sliced
mushrooms
1 green bell
pepper, chopped
2 (14 ounce) cans
diced tomatoes with seasonings, undrained
15 ounces tomato
sauce
6 ounces tomato
paste
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces spaghetti
parmesan cheese
(optional)
Directions
Cook onions and
carrots in oil in large nonstick skillet over medium heat.
Stir and cook for
4-5 minutes until tender. Add mushrooms and bell pepper and stir. Place
vegetables into bottom of 4-5 quart crock pot and add remaining ingredients
except spaghetti pasta and cheese.
Cover crock pot and
cook on low for 7-8 hours.
Uncover, stir
thoroughly, then leave cover off crock pot and turn heat to high.
Cook, uncovered,
for 1 more hour to thicken sauce.
At this point the
sauce can be frozen. Divide into smaller portions and cool in refrigerator.
Wrap, label, and
freeze the sauce up to 3 months.
To thaw and reheat,
thaw sauce overnight in refrigerator.
Pour into skillet
and heat over medium heat, stirring frequently, about 15-20 minutes or until
sauce bubbles and is thoroughly heated.
You can even cook
the pasta until almost tender and combine it with the cooled sauce. Freeze as
directed, and thaw as directed. You may need to add 1/4-1/3 cup water when
reheating if freezing the pasta in the sauce.
Or you can go ahead
and serve sauce with cooked spaghetti and grated Parmesan cheese.
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