Prep Time: 10 minutes, Cook Time: 8 hours
· 2 onions, chopped
· 8 cloves garlic, minced (I use a couple of big spoonfuls from a jar of minced garlic)
· 1 large (6 lb. 6 oz.) can crushed tomatoes (see * below)
· 6 oz. can tomato paste
· 2 c. shredded carrots, optional
· 1 T. dried basil
· 1 t. oregano
· 1-2 t. salt
· 2 t. beef bouillon granules
· Crushed red pepper, if desired
Combine all ingredients in a slow cooker. Cover and cook on low setting for 8-10 hours. Serve sauce over pasta. 18-20 servings.
* I used a huge can from Sam’s Club. It costs less than 2.50 which is a great deal. I also like that the tomatoes are unpeeled and crushed—it adds extra fiber!
3 comments:
i've been wanting a good recipe for marinara sauce. is this your favorite one you've tried? can you freeze it?
I am making this for dinner tonight! Thanks for your time doing this blog. I discovered this less that 24 hour ago and this is the second recipe I've used!
How much red pepper do you use to give it a little flavor, but not too hot? I can experiment, I just wondered where to start. I know that it can get things really hot in a hurry! (Which I like, but my family doesn't)
Heather, for this much sauce I'd add about a teaspoon. But I've found that all red pepper flakes are not the same. I bought a new bottle recently and it is much more potent so I'm learning to use less--after a couple of dinners that were too spicy for most of the kids.
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