Slow Cooker Spaghetti Sauce
Ingredients
-
56
oz
tomato puree
-
56
oz
crushed tomatoes
-
12
oz
tomato paste
-
2-4
pieces
beef marrow bones
-
1
tablespoon
garlic, finely chopped
-
2
tablespoons
olive oil
-
2
teaspoons
dried basil leaves
-
2
teaspoons
dried parsley leaves
-
2
teaspoons
dried oregano leaves
-
2
pieces
bay leaves
-
½
cup
sweet onion, finely chopped
-
2
teaspoons
granulated sugar (optional)
-
1
teaspoon
sea salt
-
1
teaspoon
black pepper
-
1
teaspoon
red pepper flakes (optional)
-
2
tablespoons
fresh basil, chopped
Instructions
- Set the slow cooker to high and heat olive oil.
- Add chopped garlic to the oil and cook for 2 minutes without burning.
- Stir in tomato puree, crushed tomatoes, and tomato paste.
- Add seasonings and chopped onions, mixing well.
- Submerge beef marrow bones in the sauce.
- Cover and reduce heat to low, cooking for 6-8 hours while stirring occasionally.
- After 6 hours, skim excess grease from the top.
- Remove marrow bones and stir the sauce to incorporate the flavor.
- Keep warm until ready to serve, adding fresh basil or parsley before serving.
Nutrition Facts (estimated)
Servings
20
Calories
119
Total fat
5g
Total carbohydrates
17g
Total protein
4g
Sodium
380mg
Cholesterol
0mg
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