I had mentioned in the February freezer cooking post that I had made some tweaks to turn my favorite red sauce into a meat sauce. Here is the end result of that experiment- a slow cooked, super flavorful sauce with bits of Italian sausage. This recipe makes a ton of sauce for a very reasonable price and freezes well.
Spaghetti and Meat Sauce
For the sauce:
- 1/4 cup olive oil
- 1 –2 pounds of Italian sausage links of your preference. Hot, sweet, turkey or chicken it doesn’t matter; just use what you like.
- 2 onions, chopped
- #10 can of crushed tomatoes (the brand I use is 102 ounces)
- 1-2 cups of water
- 1 tablespoon Kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
- 2 tablespoons dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1 pound dried spaghetti for every 6-8 people
- Meatballs for serving if desired
For the sauce:
In a skillet over medium heat sauté onions in olive oil until softened. Place in the bottom of a 6 quart slow cooker. Top onions with Italian sausage. Pour crushed tomatoes over sausage and onions. Add salt, garlic powder, basil, parsley, and crushed red pepper. Gently stir in enough of the water to reach desired consistency. Cover and cook on low 8-10 hours. Season to taste.
Remove sausage links from sauce and let cool. Cool the sauce in a shatter proof bowl in an ice bath. Slice the sausage into bite sized pieces and use a food processor or blender to break into smaller pieces if desired. Mix sausage with the sauce and freeze in 2-3 cup portions.
For the pasta:
Cook the spaghetti according to package directions. Mix with 3-4 cups of the prepared sauce and serve.
Thaw sauce in refrigerator overnight or until completely thawed. Heat in sauce pan until bubbling.
Adapted from Easy Crockpot Red Sauce at Life as MOM
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