Saturday, July 9, 2011
It's another Dishboy takeover today and I'm happy, because along with you, I now have this recipe too! The only thing I'd add is to not let the condensation fall back into the sauce from the Slow Cooker lid. Occasionally, as the sauce simmers pull off the lid and shake the water into the sink to prevent the sauce from becoming too watery. ~Laura
"Hello...“Dishboy” Scott again. To those old timers who know and love “Dishboy”, I send warm greetings! For those of you who are newer and are wondering who this strange poster is…well you can read more about me by clicking up there in the “Favorites” navigation link at the top of the page.
Anyway, I just love being able to just jump in occasionally and ride on the coattails of someone else’s hard work and talent. Thanks, Laura, for letting me “guest blog” today. I am happy to be able to visit with you all again.
Laura has been waiting (semi-patiently) for me to post my spaghetti sauce recipe for some time now. I think I’ve been promising her that I would post this recipe for at least a year. Well, here it finally is! This sauce recipe is quite yummy, and very easy. If you want this recipe to turn out like it is intended, you MUST remember this key thing: There is something special that happens when you cook tomato-based sauces all day. I’ve mentioned this to you before, and it is critical as you cannot duplicate the taste any other way.
I strongly recommend that you make this as I do, by cooking it all day in a slow cooker. The goal is to cook it long enough that you are getting a heavily caramelized sauce sticking on the side of your Crock-pot. I use an oval 5.5 quart Crock-pot, and this starts to occur when it has been on high for around 5-6 hours (although I have noticed that some slow cookers don’t get as hot as mine and it takes longer for this stage to occur).
Please do not be afraid of this caramelized residue…it is the secret of this sauce! Once it starts forming, I scrape the sides with a rubber spatula and stir this back into the sauce. I try to do this several times, once more caramelized residue has formed."
Slow Cooker Spaghetti Sauce
1 pound lean ground beef
1 pound ground hot Italian sausage
1 onion, chopped
1 heaping tablespoon minced garlic
3 (14.5 ounce) cans diced tomatoes
2 (15 ounce) cans tomato sauce
1 heaping teaspoon oregano
½ heaping teaspoon basil
3 bay leaves
¼ teaspoon fresh ground black pepper
salt, to taste
1. In a large skillet, cook the meat and onions until the meat is brown and the onions are tender. Add the minced garlic near the end of this step to prevent it from burning.
2. Place meat mixture (without draining) and all other ingredients into a large crockpot. I like my spaghetti sauce less thick, so I do not drain the tomatoes. If you like a thicker sauce, then I would recommend draining them before adding.
3. Cook on high for at least 5-6 hours, or low for 10-12 hours, stirring caramelized sides back into the sauce. As the sauce is nearing completion, it should be easy to skim off any fat with a tablespoon, as the fat will pool on top while it simmers.
4. When complete, stir well, and serve on top of your favorite pasta.
Recipe by Scott Bader. Picture by Laura Flowers.