Grandmother’s Slow Cooker Spaghetti Sauce

By RoketJSquerl

Ingredients

• 3 pounds of ground chuck
• 1 large yellow onion or 2 small ones
• 5 cloves of garlic
• 2 carrots
• 2 ribs of celery
• 16 ounces or 2 containers of cremini mushrooms
• 2 28-ounce cans of crushed tomatoes
• 1 cup of white wine
• 5-6 pieces of fresh thyme
• 1 small container of fresh basil
• 3 bay leaves
• 2 tablespoons dried oregano
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• Kosher salt

Details

Servings 12
Preparation time 30mins
Cooking time 510mins
Adapted from endurancezone.com

Preparation

Step 1

Instructions

Turn your slow cooker on to sear or brown. Add in the meat and break apart. Season with a few pinches of salt and then a dash of the herbs.

While the meat is cooking, dice the carrots, celery and onion(s). Quarter the mushrooms. Then mince the garlic.

Once the meat is cooked all the way through, remove and set on some paper towels to drain. Pour some of the fat out of the slow cooker if you want, then add in the carrots, celery and onion. Season with a pinch of salt. After a few minutes, add in the mushrooms and sauté until they release their liquid. Add the meat back in and the wine. Let cook for a few minutes. Add in the canned tomatoes, all of the herbs (including the fresh ones) and a few pinches of salt. Stir and then cover.

Turn the slow cooker on to low and let cook for 8 hours.

** If you want to cook it on the stove top, place it on low/simmer and cook for about 2 hours.

Instructions