This is as close to the traditional, cook all day marinara sauce as you’ll find. I add crushed garbanzo beans (chickpeas) to my sauce to up the protein content. Serve it up with Barilla spaghetti, angel hair, or any other type of pasta you desire. After trying many different boxed pastas, my family seems to prefer Barilla. You may have another favorite brand.
Just an FYI...this recipe makes a full crock pot of sauce. We had it this week, and we had our spaghetti, then I made a Spaghetti Pie with it, I reserved some of the sauce for my Garden Veggie Pizza, and I still had sauce left over to freeze for another meal. Make sure you have plenty of dishes to store the sauce in before you make it!
Ingredients for all day Italian spaghetti sauce
- 1 onion chopped
- 1 stalk of celery, chopped
- 2 cloves of garlic, crushed
- 2 tablespoons of chopped parsley
- 1 tablespoon of basil
- 2 teaspoons oregano
- 1 bay leaf
- 1 tablespoon sugar
- ½ teaspoon of salt
- ½ cup of red wine
- 1 can (28 ounces) of tomato sauce
- 1 can (6 ounces) of tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can of garbanzo beans, drained and crushed with a potato masher
- 1 small can chopped black olives
- 1 pound of Italian sausage links
Place all ingredients in a crock pot or slow cooker.
Cook on low all day. Remove the bay leaf before serving.
In the afternoon, cook the pasta according to the package directions.
Fry the sausage. Cut on the diagonal into slices and add to the sauce.
Serve the spaghetti with parmesan cheese and sliced black or green olives for topping.
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