Red Sauce and Meatballs

By carvalhohm

Ingredients

• 1 (25.6-ounce) package frozen meatballs, thawed
• 1 cup frozen chopped onion
• 2 (28-ounce) cans crushed tomatoes
• 2 (14.5-ounce) cans organic diced tomatoes with basil and garlic
• 1 tablespoon Italian seasoning
• 1 tablespoon balsamic vinegar
• 2 teaspoons prepared minced garlic
• 1/2 teaspoon crushed red pepper
• 14 ounces uncooked spaghetti
• freshly grated Parmesan cheese (optional)

Details

Servings 9
Adapted from mrfood.com

Preparation

Step 1

Combine first 8 ingredients in a 6-quart slow cooker, stirring well. Cover and cook on LOW setting 4 hours. During the last 30 minutes of slow-cook time, cook pasta according to package directions, omitting salt and oil. Serve sauce over pasta; sprinkle with Parmesan cheese, if desired.

Serves: 9