An All-Day Simmer

Hubby and I have been together for nearly 40 years now. That’s a lot of suppers shared together. In all those years, with all those meals, he has always let me know what he’s thought of dinner.

When he’s enjoyed a meal, he says so. When he hasn’t, he gently lets me know it’s not among his favorites without hurting my feelings. I don’t mind the criticism. How else can I improve my skills in the kitchen? Besides, I value his opinion. With this particular spaghetti supper, Hubby said something he has never said before. It was the best spaghetti supper in our entire married life. And that’s a lot of spaghettis.

I’m not really sure what set this particular dinner apart from the rest. What I can tell you is that this Spaghetti Supper is perfect a day when all you want to do is relax. A little time in the kitchen for the prep, a little time at the end to cook the pasta, and a lot of time in between with your feet up, sipping on a glass of wine. Have a beautiful night with those you love.

All-Day Simmer Spaghetti Supper
1/2 Yellow Onion
4 Garlic Cloves
1 lb Ground Beef
1/2 lb Italian Sausage
2 (14 oz) cans Diced Tomatoes
2 (6 oz) cans Tomato Paste
1/4 cup Beef Stock
2 tablespoons Sugar
1 tablespoon Worcestershire Sauce
1/2 tablespoon Bail Olive Oil
2 tablespoons Italian Seasoning Blend
2 tablespoons Parsley Flakes
1 teaspoon dried Basil
1 teaspoon dried Oregano
1 teaspoon ground Sage
1 teaspoon dried Marjoram
1-1/2 teaspoon Salt
1/2 teaspoon Black Pepper
2 fresh Bay Leaves
12 oz Spaghetti Pasta
Parmesan Cheese as desired

Peel and dice onion. Peel and mince garlic, set aside.

Heat a cast iron skillet over medium-high heat. Cook beef, sausage, onions and garlic until the meats are cooked through. Drain well, transfer to a 5-quart slow cooker.

Sprinkle with Italian Seasoning, Parsley Flakes, Basil, Oregano, Sage and Marjoram. Season with salt and pepper. Add the diced tomatoes, tomato paste, beef stock, sugar, Worcestershire Sauce and oil. Stir to blend. Place fresh bay leaves on top.

Cover, cook spaghetti sauce on LOW for 7 hours or longer.

During the last 30 minutes of cooking time, bring a pot of lightly salted water to a boil. Cook Spaghetti Noodles al-dente, about 9 minutes. Just before draining the pasta, ladle a little of the pasta water into the spaghetti sauce to thin slightly. Drain pasta well.

Place spaghetti pasta in a large serving bowl. Remove and discard bay leaves from the sauce. Ladle the sauce over the spaghetti. Pull pasta through the sauce to coat noodles. Serve with a salad, some wine and enjoy.

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Come, let us bow down in worship;
let us kneel before the LORD who made us.