It’s crock pot spaghetti sauce. I don’t know why my wife calls it Spaghetti Sauce For a Month, but this is actually the title she placed on her recipe card (which is nasty and brown at the edges). I suppose it’s because it makes a crap ton of sauce, but this really lasts us forever, which is way more than a month. It’s just the two of us, how much sauce can a person eat?
She has made this for as long as I can remember. I mean, forever, back when we were some broke folks. But it’s still delicious, even today. We use it for spaghetti, obviously, but perfect for lasagna, tofu parmesan (which is another story). Great for meatball subs. Put some in portobello caps topped with cheese and pepperoni and grill for a personal little pizza.
Better yet, just sit there with a big steaming bowl full with an entire loaf of French bread and dip it till it’s gone. Just kidding (kind of).
It’s just an all around great sauce. Don’t be fooled by the few and simple ingredients either. The end result tastes like you simmered it all day on the stove.
Another thing that we love about the sauce is that it’s totally customizable. You don’t want the meat? Just toss in mushrooms, brown them a bit to release the moisture, and at after it’s done, toss in some black olives and stir. We’ve done that, we’ve used turkey Italian sausage and ground turkey, all ground beef, Morning Star crumbles, whatever.
Any way you do it, you will never, EVER buy jarred sauce again.
SPAGHETTI SAUCE FOR A MONTH
2 – 3 pounds of ground beef and/or Italian sausage
2 – 12 ounce cans of good tomato paste
1 tablespoon red pepper flakes (or to taste)
minced garlic, about 10 cloves
2 – 28 ounce cans of good tomato sauce
1 chopped onion or 1/2 cup dried onion flakes
1-2 tablespoons fresh chopped oregano or 2-3 tablespoons Italian spice blend
parmesan rind, optional
If you bought sausage in the casing, remove the meat from the casing. Brown your meat(s). If you’re using fresh chopped onion and/or mushrooms, add it with the meat after you’ve broken it up. After your meat is browned add the remaining ingredients. If you’re using parmesan rind, add that in as well. Stir.
Cook on low for 10 to 14 hours. I say 14 hours because I like to put it on before I go to bed. Sometimes it’s a long time before I turn it off and have suffered no ill effects. No burning, no burnt taste. BUT, I have found it does take a minimum of 10 hours to achieve its full potential.
That’s it guys. Stir, enjoy!
**NOTE: Hey! if you’re feeling like the grease that floats on top is too much for you, after you brown the meat drain the grease off. It’s still delicious, I promise. BUT, that’s where the good stuff is. Good for your tastebuds, not your heart.
It also freezes REALLY well. I usually just cool, and pop into quart size freezer bags, with label and date.
See it in action now!
Can I can this?
Why yes, yes you can can this. Can can, I like that.
Seriously though, you can can this. I did and do. I’m not gonna tell you how though. I mean, it’s not a secret. Just do your canning thing, you know with the clean jars and pressure canner and all. Can for the length of meat. I would recommend going to the Ball website – they know everything about canning, obviously.
I’ve canned stuff before, plenty of times, but not meat. I’ve been very apprehensive about that just because it’s meat and I’m not from a generation or a family that ever canned meat (or anything else to be honest). But I’ve been wanted to can this to clear up room in the freezer, because as I said, it makes a lot!
But I did it and after letting it sit up up in my basement, aka the “dirt room”, aka, “the room my wife does not enter because she thinks children have been skinned and boiled in there after they’ve been used up in the kiddie sex trade”, for about six months, I cracked it open.
And it was good! Just like I made it. Pat on the back for me! So go ahead and can this stuff!