Meaty Crockpot Pasta Sauce is made with ground round and a blend of simple spices. It is a cinch to make in a Crockpot, and makes enough for several meals.
What one appliance allows you to prep your ingredients, press the start button and leave for hours? The slow cooker or Crockpot! This past year I upgraded to a programmable Crockpot, which automatically defaults to a warm setting when the cooking time is complete.
I L-O-V-E that feature!
There is nothing worse then leaving work anticipating a delicious cooked meal to arrive home to an awful smell of an overcooked flank steak! That piece of meat wasn’t meant to be slow cooked on the highest setting for 11 hours or so – whoops!
Not that happened or anything 😉
- 2 pounds ground round
- 30 ounces tomato sauce
- 28 ounces diced tomatoes, undrained (2 14 ounce cans)
- 12 ounce tomato paste (2 6 ounce cans)
- 1 medium onion, diced
- 1 cup water
- 1/2 medium green bell pepper, chopped
- 2 Tablespoons brown sugar
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 3 garlic cloves, minced
- 1 beef flavored bouillon cube
You may vary the meat of your choice, like turkey in addition to sausage instead of beef. Makes about 10 cups of sauce. I also use organic as much as possible and also tomatoes without added sugar.
This recipe is adapted from a 2001 Special Edition, “In Good Time” slow cooker magazine from Weight Watchers.
The aroma of a simmering tomato-based sauce is fantastic! You should dip some bread in the sauce and taste it to make sure the flavors have blended perfectly! You might want to do that a couple of different times 😉
This slow cooked pasta sauce tastes just as good as if it had been on the stove simmering for several hours, and no splatters of the sauce on your range to clean up!
Put the sauce over your favorite pasta or some cheese raviolis like I did. It’s delicious! You will have enough sauce left for another meal, maybe even two!