Homemade Slow-Cooked Spaghetti Sauce
A flavorful sauce with Italian sausage, herbs, and spices, perfect for making ahead and freezing for later use.
Ingredients
| 102 | ounces tomato sauce (#10 can) |
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| 1 ¼ | lbs Italian sausage, casings removed |
| 2 | tablespoons olive oil |
| 1 | large white onion, diced |
| 1 | tablespoon minced bottled garlic |
| 1 | tablespoon sugar |
| 1 | tablespoon paprika |
| 1 | tablespoon dried parsley |
| 1 | tablespoon dried oregano |
| 1 | tablespoon dried basil |
| 1 | tablespoon garlic powder |
| 2 | bay leaves |
| salt, to taste | |
| pepper, to taste |
Instructions
| 1. | Begin by browning the Italian sausage in a pan, ensuring it is crumbled and no longer pink. Drain and rinse the sausage before transferring it into a 5-quart crockpot. |
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| 2. | In the same pan, sauté diced onions and minced garlic in olive oil until they are translucent and golden (avoid browning). Add all the listed spices - sugar, paprika, dried parsley, dried oregano, dried basil, and garlic powder. Mix well and turn off the heat, allowing the flavors to meld for about 10 minutes. The heat will help release the oils from the dried herbs. |
| 3. | Combine the tomato sauce and spice mixture with the browned sausage in the crockpot. Stir to ensure everything is well mixed. Cook on high for the first hour, then switch to low heat and let it simmer for 7-8 hours. Serve the sauce over your favorite pasta. |
| 4. | For freezing, cool the sauce first. Portion it into quart-sized freezer bags, removing excess air before sealing. Lay the bags flat on a cookie sheet and place them in the freezer. Once frozen, they can be stored upright in the freezer like records. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 165.7 kcal |
| Protein | 7.6 g |
| Fat | 9.5 g |
| Carbohydrates | 14.2 g |
| Fiber | 2.6 g |
| Sugar | 7.5 g |
Published on Jul 20, 2024 by Luminița