The truth is that I just started my love affair with this appliance. I had mine in storage for the 10 years I've been married, then finally felt inspired to give it a try! It was burgundy with roses on it, a lovely gift from my great aunt when I got engaged. You can imagine my horror when that slow cooker finally died two weeks ago!
Desperate to make our family's spaghetti sauce recipe, I needed to be away from the stove to work, so I tried it in the new slow cooker. I couldn't believe that I could actually leave it for 5 hours (stirring only twice) and it was ready for our pasta that night! After rave reviews and a very fast clean up, I'm ready to share that fabulous recipe!
2 lbs lean ground beef
1 cup diced onions
2 28 oz cans of diced tomatoes
1 13 oz can of tomato paste
2 tbsp basil
1 heaping tsp oregano
1 tbsp sugar
1.5 tbsp salt
1 tsp parsley
1 tbsp black pepper
1 tsp Worcestershire sauce
1 tsp garlic powder
1/2-3/4 cup of water
6 bay leaves
1. Brown the ground beef and remove excess fat.
2. Add the browned meat into the slow cooker with all the other ingredients.
3. Stir until well mixed.
4. Set your slow cooker on high for 4-5 hours, then 1 hour on low, stirring every couple of hours.
5. Cook your pasta (this sauce is so thick, it's great on rotini or penne).
6. Spoon a generous amount of sauce on top of your pasta and garnish with parmesean cheese.
Freeze leftover sauce- it reheats very well! Double the batch and freeze or give to any new moms who might need a meal-time break!