
"What are you doing?!" questioned Mike at 7:30 this morning as I was sauteeing vegetables in my pajamas. Seeing the wine bottle at my side, obviously he thought I was one step closer to the Betty. Little did he know that I was doing the prep work for this delicious spaghetti sauce. I love the Crock Pot more than a lot of things. There is something wonderful about putting all the ingredients in in the morning and then having it all done at dinner time. I am a morning person, so I love having one less thing to think about when I am fried at the end of the day.
I digress. This is a rich meat sauce that because of the deglazing adds a wine flavor that reminds me of one that my mom used to make when I was little (and coincidentally that we used to complain about... i.e. "Ewwww....Betsy's mom makes Prego!)" It smelled great cooking all day in my house. Once again, I was thrilled to use basil from the garden.
All-Day Tomato Sauce with Beef
source: Mrs. Sac's Purple Kitchen via
Food a la PuttanescaIngredients
1 lb ground beef
28 oz crushed tomatoes
28 oz tomato puree
14.5 oz diced tomatoes with juices
about 1/2 cup water
2 stalks celery, diced
1 medium onion, diced
1 carrot, grated
4 cloves of garlic, minced
1.5 cups Baby Bella mushrooms, thinly sliced
1.5 tsp kosher salt or to taste
1 tsp freshly ground pepper or to taste
2 tsp dried parsley
1 bay leaf
1.5 tsp dried oregano
splash of red wine
1 tbsp EVOO (more if necessary)
1-3 cup fresh basil, torn, plus more for garnish
Parmesan cheese
Preparation- this part takes a good 30 minutes
Cook beef in a skillet on medium-high heat until brown. Drain grease from beef and rinse. Put beef in crock pot.
Add all the tomatoes and water to the crock pot and set on high, cover.
In the same skillet as the beef was in, over medium heat add in a little EVOO if necessary and add the celery, carrot and onions. Cook for a couple of minutes, then add the garlic and mushrooms and cook for another 2 minutes. De glaze the pan with a splash of wine and continue to cook veggies till softened.
Remove, add to crock pot, and add all remaining herbs and seasonings. Turn down to low, and cook for 7-8 hours, tasting a couple of times and adjusting seasonings if necessary and stir in basil with about 20 minutes left. Garnish with more fresh basil before serving. Serve with your favorite pasta shape.