Wednesday, September 3, 2008


2- 3 lbs. ground meat (use two types – chuck and sausage, turkey and pork)
2 16 oz cans diced tomatoes
2 6 oz. cans tomato paste
15 oz. can tomato sauce
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 T. sugar
1 T. salt
2 cloves garlic, minced
2 t. basil
1/8 t. crushed red pepper

Brown meats in skillet, breaking up well as it browns. Drain well. Add to slow cooker with remaining ingredients; stir well. Cover and cook on low for 8-16 hours or on high for 4-6 hours.

Notes: Everything in this is flexible. Adjust the quantity of meat according to how chunky you like your sauce. Use more tomato paste and less tomato sauce if you want it thicker, or cook on high with the lid off for the last hour or two. If you like the taste of onion without the chunks, then use dried minced onion (remember, of course, that dried onion absorbs moisture and fresh onion exudes it). I usually use Italian seasoning in addition to the basil. You can pretty much do what you want. Make it once and then tweak it to your liking. It freezes fabulously!

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