Crock Pot Tomato Sauce Tofall Spaghetti Recipes

CROCK POT TOMATO SAUCE TOFALL SPAGHETTI

Steps:

• Night before or early in the day:.
• Begin by making the tofu meatballs, or as I call them tofalls.
• Place tofu on plate lined with paper towels; completely cover with more paper towels; and heat in microwave for 90 seconds to drain excess liquid.
• Meanwhile, finely grate carrot, scallions, parsley, and basil in a food processor.
• Preheat oven to 350°F (180°C).
• In a large mixing bowl, crumble dried tofu into small pieces and thoroughly combine processed carrot mixture, panko, egg, pepper, Worcestershire sauce, mustard, and thyme until almost smooth and resembles a raw meatball mixture.
• Form tofu mixture into 1½ inch balls. Place on greased baking sheet and cook for 20 minutes. Remove, flip over, and bake for 10 more minutes. Remove from baking sheet and let cool for at least 30 minutes.
• While the tofalls are baking, start the Crockpot Tomato Sauce:.
• Place tomatoes on bottom of crock pot.
• Add onion, tomato paste, garlic, oregano, basil, parsley, soy sauce, sugar, and tomato sauce.
• Cover and cook for 8 - 9 hours total on low.
• Approximately 4 hours prior to serving, stir tomato sauce.
• Place cooled tofalls into the tomato sauce by forming one layer on the bottom of the crock pot and then topping with a second layer.
• Cover and continue cooking on low for the remaining four hours.
• Approximately 30 minutes prior to serving, prepare spaghetti according to directions; strain pasta and return to pot prepared in; ladle desired amount of crock pot tomato sauce on to pasta; and toss thoroughly, completely coating the spaghetti.
• Plate pasta on individual serving dishes and top with desired number of Crock pot Tomato Sauce Tofalls. Drizzle with a little extra crock pot tomato sauce; garnish with freshly snipped parsley and grated Parmesan cheese; and serve with herb bread to complete the meal.

SLOW-COOKER MEATY ITALIAN SPAGHETTI SAUCE

Steps:

• Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
• Spoon sausage mixture into cooker.
• Stir in remaining ingredients.
• Cover; cook on Low heat setting 8 to 9 hours.

SLOW COOKER SPAGHETTI SAUCE II

Steps:

• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onion and garlic; cook 1 to 2 minutes.
• In a slow cooker combine ground beef mixture, tomato puree, tomato paste, sugar, Italian seasoning and salt. Cook on low for 4 hours.

SLOW COOKER TOMATO SAUCE

Steps:

• Place tomatoes, onion, garlic, and olive oil in a slow cooker. Season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon.
• Cover, and cook 10 to 15 hours on Low. The longer you simmer it the more flavorful it becomes. At 10 hours it's really good, but at 15 its even better.

SPLENDICIOUS SLOW COOKER SPAGHETTI SAUCE

Steps:

• Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1 cup of red wine, green olives, 4 teaspoons of sea salt, basil, oregano, paprika, and cayenne pepper in a slow cooker. Set the cooker to Low.
• While the cooker is warming up, place 3 tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. Cook the mixture for 3 more minutes before mixing in parsley and mushrooms. Reduce heat, and simmer the mixture for about 10 minutes. Stir in the brown sugar, and mix to dissolve.
• While the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. Brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. Pour 1 cup of red into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine. Simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 10 minutes. Pour the sausage mixture into the slow cooker.
• Cook on Low for 8 hours to overnight. Add more red wine or water if needed to prevent the sauce from getting too thick and burning on the bottom.

PERFECT SPAGHETTI SAUCE (CROCK-POT)

Steps:

• Heat oil in large skillet over med-high heat until hot.
• Brown onion and 2 cloves of garlic in oil, but do not burn!
• Add meat to skillet and cook thoroughly. (Drain meat if desired).
• In a crock pot, add juice, sauce, paste, 2 cloves of garlic, sugar, spices, and meat mixture and cook on low all day (8-12 hours -- the longer, the better!). Can cook on high for less time, as well, but may not be as thick. *To thicken up, "crack" lid for the last few hours.
• Serve over hot pasta and freeze any leftover sauce for later!

CROCK POT SPAGHETTI

Steps:

• Brown beef and place in crockpot.
• Add all remaining ingredients except spaghetti and stir well.
• Cover and cook on low heat for 6-8 hours.
• Turn to high the last hour and stir in spaghetti.

CROCKPOT SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• Saute the onion, garlic, green pepper, and oil. Cook until onion is transparent.
• Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground pepper.
• Cook on low heat for 2 to 3 hours. Stir frequently.
• Let sauce cool. Pour into quart size freezer containers. Store in freezer.
• When ready to use, stir in can of tomato paste.