SLOW COOKED TOMATO SAUCE FROM FRESH TOMATOES RECIPES
NANA'S SLOW COOKED MEATY TOMATO SAUCE RECIPE | ALLRECIP…
Although my grandma was Danish, she was famous for her slow-cooked Italian tomato sauce. It cooks a long time, but is well worth the wait.
Provided by Lora
Categories Tomato Pasta Sauce
Total Time 6 hours 45 minutes
Prep Time 30 minutes
Cook Time 6 hours 15 minutes
Yield 12 servings
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat and stir in Italian sausage, ground beef, onion, and garlic. Cook and stir until the meat is crumbly, evenly browned, and no longer pink, about 15 minutes. Use a potato masher to mash and blend the meat mixture every few minutes. Drain and discard any excess grease.
- Stir in diced tomatoes, tomato paste, tomato sauce, chicken broth, red wine, Italian seasoning, basil, salt, and black pepper.
- Transfer the sauce to a slow cooker and cook on low for 6 to 8 hours.
Nutrition Facts : Calories 289.4 calories, CarbohydrateContent 18.6 g, CholesterolContent 46.9 mg, FatContent 16.6 g, FiberContent 4 g, ProteinContent 17 g, SaturatedFatContent 5.8 g, SodiumContent 1565.5 mg, SugarContent 10.2 g
SLOW COOKER MEATBALLS IN TOMATO SAUCE RECIPE - MELISS…
These meatballs are served in a bowl, but they are equally delicious with spaghetti or on a hoagie roll. Slideshow: More Italian-American Classics
Provided by Melissa Rubel Jacobson
Categories Ground Beef
Total Time 4 hours 15 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Using your hands, crush the tomatoes into a slow cooker and add their juices. Add the olive oil, tomato paste, basil sprig, crushed red pepper and half of the garlic. Cover and cook on high for 3 hours, until the tomato sauce is very flavorful.
- Meanwhile, in a large bowl, mix the ground chuck with the remaining garlic and the bread crumbs, egg, 3 tablespoons of Parmigiano-Reggiano, 1 tablespoon of kosher salt and 1/2 teaspoon of pepper. Roll the mixture into 18 meatballs, being careful not to pack them too firmly.
- Add the meatballs to the sauce. Cover and cook on high for 1 hour longer, until no trace of pink remains in the center of the meatballs. Discard the basil sprig. Add 1 tablespoon of the sliced basil to the sauce and season with salt and pepper. Spoon the meatballs into bowls, sprinkle with the remaining 1 tablespoon of sliced basil and serve, passing grated cheese at the table.
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SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE - NYT COOKING
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
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Calories 852 per serving
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Reviews 5
Total Time 40 minutes
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Calories 852 per serving
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Ground beef and tomato sauce, simmered in the slow cooker with garlic and plenty of seasonings makes this the tastiest spaghetti sauce you'll every try!
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Reviews 4.4
Total Time 6 hours 15 minutes
Cuisine Italian
Calories 275 calories per serving
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Reviews 4.4
Total Time 6 hours 15 minutes
Cuisine Italian
Calories 275 calories per serving
- Serve over cooked spaghetti or other pasta.
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SLOW-COOKED CHICKEN ENCHILADA SOUP RECIPE: HOW TO MAKE IT
This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
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Reviews 4.9
Total Time 06 hours 25 minutes
Category Lunch
Cuisine North America, Mexican
Calories 125 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 06 hours 25 minutes
Category Lunch
Cuisine North America, Mexican
Calories 125 calories per serving
- In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
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Despite their reputation, anchovies are not overpowering, at least once cooked. Used with garlic as the start of a fast pasta sauce, they dissolve almost instantly and add a mysteriously meaty complexity that makes the sauce seem as if it had simmered for hours. Tossed with linguine and arugula, they make a simple dish sophisticated. If you're feeding a crowd, it doubles or triples beautifully.
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Reviews 5
Total Time 30 minutes
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