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Jeanne's Slow Cooker Spaghetti Sauce

By: Jeanne Gold

"This recipe has many vegetables and three kinds of meat. Most people can't tell it's not all beef and I've been told I ought to market it. This sauce has no acidic after taste, which is frequent with sauces that have tomato and/or bell pepper cooked over long periods of time. This sauce freezes well and can be used for other recipes."

Rate/Review | Read Reviews (19)

What to Drink?
	Sangiovese
	Negroni Cocktail II

Prep Time:
20 Min

Cook Time:
3 Hrs 20 Min

Ready In:
3 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (10 ounce) can tomato sauce
1/2 pound turkey kielbasa, chopped
1/4 cup extra light olive oil
3 onions, chopped
6 yellow squash, diced
1 small green bell pepper, minced
3 cloves garlic, pressed
1/2 pound extra lean ground beef
1/2 pound extra-lean ground turkey breast
5 bay leaves
15 whole black peppercorns
1 1/2 teaspoons dried basil
1 teaspoon dried marjoram
2 teaspoons dried thyme
1/2 teaspoon dried oregano

Directions

In a slow cooker, combine crushed tomatoes, diced tomatoes, tomato paste, tomato sauce, and kielbasa. Set slow cooker to High.
Heat olive oil in a large, deep skillet over medium heat. Cook onions, squash, green pepper, and garlic in oil until onions are translucent. Transfer vegetables to the slow cooker.
Place ground beef and ground turkey in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble finely, and transfer to slow cooker. Season with bay leaves, peppercorns, basil, marjoram, thyme, and oregano.
Cover, and cook on High for 2 hours. Remove lid, and cook 1 hour more.