Spaghetti Sauce is a staple here in the House of Fiddle. I can toss it over some pasta, make a lasagna, or slather it onto Pita Bread and call it a Pizza Petite.
I have a fool proof recipe for Spaghetti Sauce, that tastes like you’ve been slaving over a hot stove all day. You absolutely cannot screw it up.
When the children hear we’re having Spaghetti for dinner they all exhale a sigh of relief. Mom can’t ruin that one. Can’t get away with calling it “Blackened” Spaghetti.
Anytime I use the word “blackened” in a reference to dinner, it means that something unexpected was ablaze.
It is also the number 1 reason why my children are fearful of fire. MY MASTER PLAN! (Insert maniacal laughter.)
Anyhoo. Here I go with my Stupid Proof Crockpot Spaghetti Sauce. And I’m doing this from memory because I can.
Stupid Proof Crockpot Spaghetti Sauce
2 lbs. Ground Turkey (can use lean ground beef)
1/2 C. Chopped Onion
29 oz. Can Tomato Sauce
15 oz. Can Diced Tomatoes (with juice)
6 oz. Can Tomato Paste
1 Can Mushrooms (pieces and stems)
1 Package Spaghetti Sauce Mix (I use Wal•Marts GV Thick & Zesty because it has no MSG)
1 large Zucchini, Diced
1/2 Cup Red Wine (plus a few swigs for the chef)
2 Cups Water
Brown your meat and onions. Give the crockpot a shot of no-stick spray. Empty all the cans into the crockpot. Stir in the package of Spaghetti Sauce. Then add the wine and water. (If I don’t have Fiddledaddy’s stash of good red wine at hand, then I use cooking red wine….but I don’t swig that stuff.)
Fiddledaddy, if you’re reading this, now you know where your nice red wine really goes when I let you think you drank more than you thought.
Then throw in the chopped up Zucchini and the cooked meat with onions. And psst, I always add a little garlic powder in with the meat because I am a well known abuser of garlic.
Stir everything up, put the lid on and let it cook on low for 4 to 6 hours.
(My photography skills, and the lack thereof, do nothing to enhance my culinary prowess.)
You can also do this on the stove top, just give it at least two hours to simmer.
This makes a huge batch. I use one serving for dinner, and then put the rest into a freezer bag or two for freezing.
Serve over whole wheat pasta.
Have an awesome weekend!