After years of tweaking, this is the recipe that my family and friends have coined their favorite spaghetti sauce.
This recipe is truly my own, arrived at after myriad tweaks and trys. I call it favorite spaghetti sauce bacause family (and a few friends) have told me it is their favorite. What an honor!
This recipe calls for a slow cooker, which is indispensible to achieving the texture, flavor, and complexity of this sauce. I’ve tried this recipe on the stovetop, and it never turns out the same. Low and slow are the way to go with this yummy sauce!
Slow cooker: I absolutely love this 6-quart stainless cook & carry Crock-Pot. I love the glass lid (so that I can see the food as it cooks) and the lockable “cook & carry” lid that allows me to transport food with no spills.
I also can’t live without slow cooker liners. They make clean up a breeze and also make it easy to lift large batches of sauce rather than scooping it out with a spoon.
Make ahead: This is the perfect dish to make ahead, freeze, and pull out for company. To freeze, make the recipe as written but omit the jarred spaghetti sauce. The recipe (without the jarred sauce) will just fill a freezer gallon ziploc.
To freeze: Allow sauce to cool for 30 minutes before transferring to a freezer gallon ziploc bag. Remove as much air from bag as possible, label and date the item, and place in the freezer.
To prepare from frozen: Thaw sauce or defrost, placing into a slow cooker. Add a jar of spaghetti sauce (we use Bertolli tomato basil) and some fresh parmesan. Cook on low 7-8 hours.
To serve: I serve this spaghetti with Johnny’s Great Caesar Garlic Bread and a good green salad of some sort.
If you try this, I’d love to hear what you think! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!