I wanted to tackle the task of making homemade spaghetti sauce so I've been searching for the perfect sauce recipe and I think I've found it in this one (with a few changes). Here's what I did - decreased olive oil to 3 T, omitted green pepper (don't like), sub'd beef broth for red wine, sub'd 2 cans Italian diced tomatoes (undrained) for fresh, use 1/8 tsp. crushed red pepper flakes for cayenne (we don't like spicy food), and decreased mushrooms by half. I also sometimes omit the ground beef and add 2 pkgs. (12 oz) of frozen meatballs. Then, after sauteing the meat (if using), garlic, and onions I cook the rest of the time in the slow cooker on high for 3 hours and add the mushrooms for 15 minutes before serving. Turns out great every time.
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