The first step in preparing for the "mythic pasta dome", Timpano is to create meatballs (traditional) or chunky meat sauce for the pasta. Although I eat meat, I've found that many times I have a little texture problem when it comes to meat and I find myself pushing away the ground beef or meatballs and eating the pasta and sauce. I do the same thing with chili with beans: I tend to eat the beans and work around the larger chunks of meat. Not any more. Since experimenting one time with chili by putting the raw ground meat into the crockpot and slow cooking it for 10+ hours I've found that I know longer push aside the meat. The long slow cooking breaks down those tougher textures for a silker, more homogenous sauce. I now always make my chili and pasta meat sauce this way. The convenience is great also: throw it in the slow cooker and forget it. This recipe makes approximately seven cups, three of which will be used in the Timpano. The other three cups freeze very well for another meal another time.
Glenna's Slow Cooker Meat Sauce for Pasta
Recipe by Glenna Anderson Muse
- 1 lb bulk Italian sausage
- 2 lbs Extra extra Lean Ground Beef
- 8 oz baby carrots, chunked
- 4 stalks celery, chunked
- 1 large onion, chunked
- 1 large green pepper, chunked
- 1 14.5 oz can beef broth
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tbsp fresh parsley, minced
- 1 tbsp fresh oregano or majoram, minced
- 1 tbsp fresh basil, minced
- 1 tbsp brown sugar
- 1 28 oz can of crushed tomatoes, that have been run through the blender or food processor
- 2 small cans tomato paste
Add first seven ingredients to the crocfkpot. Do NOT cook the meat prior to adding. Turn slow cooker to high and cook for 3-4 hours, stirring occasionally.
Skim fat off top with large flat spoon.
Add rest of ingredients. Turn slow cooker to low and let simmer for 12-15 hours more.
Cook's note: The way I do it is start with the meat around 7pm, then add the rest of the ingredients about 11pm before going to bed, turn to low and cook until the late afternoon of the next day when I'll be using it.
Makes approx. 7 cups.
Nutrition information per 1/2 cup serving: Calories: 221; Protein 24; Carbs: 13; Fat: 3; Fiber: 3 Weight Watchers points: 4; This food is a good source of Vitamin A, K, B6, B12, potassium, zinc. The glycemic load is low at 5 and the dish is moderately anti-flammatory. * This info provided by http://nutritiondata.self.com/