Here me shout – it’s National Spaghetti Day! Like I needed an excuse to whip up a big batch of anything Italian. And a sauce that percolates in the crock pot all day – oh yeah!
Growing up, I can remember my mother’s all-day spaghetti sauce. She cooked it up in a big cast iron skillet over a low heat electric burner. It bubbled and plopped red sauce all over her stove top. But that simmer sauce was heavenly.
Today we have the convenience of a slow-cooker. You get that same all-day sauce without nearly the mess. I will confess, there are times when I’ve made this sauce in a big skillet. That’s fine if you want to tend the pot all day. However; a slow-cooker will give you the freedom to come and go as you please. I like freedom.
All Day Meat Sauce over Spaghetti
2 medium Carrots
1 medium Bell Pepper, any color
1 medium Yellow Onion
2 Garlic Cloves
2 lbs Ground Beef
1 can (28 ounces) Crushed Tomatoes
3/4 cup Beef Stock
8 oz Tomato Sauce
6 oz Tomato Paste
1 tablespoon Brown Sugar
1 tablespoon Italian Seasoning
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
12 oz Spaghetti
Peel and finely dice the carrots. Set aside. Core bell pepper, remove seeds and finely dice the pepper. Set aside. Peel and mince the onion and garlic. Set aside.
In a large skillet over medium heat, cook the ground beef until no longer pink. As the meat browns, break into small pieces. Once cooked; drain then transfer the meat to a 5-quart slow cooker.
Stir in the crushed tomatoes with their juices, all the minced vegetables, including garlic, beef stock, tomato sauce, tomato paste, and brown sugar. Season the sauce with Italian seasoning, salt and pepper. Stir to blend. Cover and cook on LOW for 8 to 10 hours.
Before serving, bring a pot of salted water to a boil. Cook spaghetti noodles al dente, about 8 minutes. Drain but do not rinse.
Plate the spaghetti. Ladle on the sauce and enjoy.