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Crockpot Recipe of the Week

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This week's recipe is...spaghetti sauce.

Bon Appetit!



Spaghetti Sauce

4 (15oz) cans of tomatos sauce

1 lb of ground beef or Italian sausage cooked/drained

1 carton of fresh mushooms, sliced or three cans of mushroom stems/pieces

1 medium onion, chopped or 2 Tablespoons minced onion

2 Tablespoons Italian Seasoning

1 clove of garlic, chopped

1 cup of Kraft Parmesean cheese

2 Tablespoons red wine or 1/4 cup sundried tomatoes (chopped or left whole)

Place all ingrediants into the crockpot.

Stir with spoon to mix well.

Cook on low for 8-10 hours or high 5-6 hours.

Serve over hot spaghetti.

Edited by kalphs
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I've never made my own spaghetti sauce. I love, love, love spaghetti. I might just give this a try. Have you tried it? What size cans of tomato sauce (the little 8 oz cans?)? Can I omit the red wine with no problem?

This is our family recipe so to speak.

I literally threw it together at the last moment with ingrediants I had in the pantry/refrigerator.

I use 15 oz cans of tomato sauce.

You can omit the red wine if you wish and add sundried tomatoes.

The recipe can be made meatless as a marinara sauce.

I like to purchase meatballs from our local Italian deli and cook them in the crockpot covered in this sauce.


Edited by kalphs
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