When the morning chill is in the air, supper plans often turn to the hearty, comfort foods of the season. Soups, chili, and stews suddenly appear on the menu. Apples and pumpkin are featured in desserts and snacks.
Today I want to share with you a recipe for the most important portion of a warm, satisfying supper — spaghetti sauce.
Forget hours of simmering and stirring with a silent prayer for no scorching in the bottom of the pan. This is made in the slow cooker. Put it together and go off to work or errands or tasks around the house.
Note on the spices — I’ve never measured these. So I used the amount of ‘sprinkle over entire’ and ‘sprinkle over half’ to give a sense of proportion.
Here we go:
1–15 oz can diced tomatoes garlic powder (sprinkle half)
3 – 8 oz can tomato sauce onion powder (sprinkle entire)
2 – 6 oz can tomato paste oregano (sprinkle entire)
1 lb bulk Italian sausage basil (sprinkle half)
2 ½ cups water (may include 1/2 cup light wine)
parsley (sprinkle half) fennel seed (sprinkle)
red pepper flakes (2 shakes)
Put all tomato products and water and wine into slow cooker. Add sausage while crumbling into bite-sized pieces. Add spices – may adjust to your taste. Stir once. Cover and cook on low for 8-10 hours.
Makes 10-12 generous portions. Freezes well.
Serve warm over fresh cooked pasta. Sprinkle with Parmesan cheese. Enjoy!
This is the sort of meal Janet, in the sweet romance, Comfort Zone, would fix during the week. Her hours working as HVAC tech can become unpredictable during cold snaps. And this is a delightful smell to welcome you home. Learn about the book by clicking the link.https://amzn.to/2ZvL0Av