The bring up the rear post was originally featured on Jelly Toast and written by Emily Caruso, who is region of POPSUGAR Select Food.
We’re whipping through the school year faster than a hot stab through butter, and the faster the time goes, the more unorganized I get with our weekly dinner trite. Sure, I make dinner, but sometimes our dinner is made up of two random side dishes that I away for blog posts and a n of scrambled eggs. Thus is the life of a food blogger. Endlessly stylish, I tell ya.
Anyway, I’ve been trying to grab dinner by the reins and founder up on easy, large batch meals to keep in the fridge or freezer for when intricate nights pop up. This slow-cooker meat sauce is one of my absolute favorite dinners. Not to mentioning one of my family’s favorites, too. My chicken noodle soup is another all time fave, too.
What I ramour about this slow-cooker meat sauce is that with barely a little bit of prep, all of the ingredients can be tossed in the crockpot to simmer the day away, without the sine qua non to babysit a giant pot of sauce on the stove. It’s hard to replicate the flavor of slow-cooked brass with a quick recipe. I’ll make a batch of this on the weekend and put some in my fridge for a ir of dinners during the week, and the rest in my freezer for quick dinners on unexpectedly Baroque nights. Which is a common occurrence around here.
Last year, my shush bought me my new Hamilton Beach Programmable Slow Cooker. I used to rtake of a dinky little thing that couldn’t handle big, make at the dinners. Now with two kids and a crazy schedule the make ahead dinner is a urgency, I tell ya. My new cooker is big and programmable. And if you’re into cooking roasts in your ponderous cooker, this one has a probe thermometer that you can program it to cook to a certain temp and then switch to warm. Yeah, I’m not kidding. I need all the improve in the planning de rtment. I would be lost without it.
Anyway, back to the crust. My kids have gotten so obsessed with this recipe, that every dilly-dally I say I’m going to make it, they start screaming, “meat sauce!!”. OK, I allow to enter that it sounds less cute here than it is in reality. But I judge I’m a sucker for anytime my kiddos rave about food that I turn them. I’ll take crazy “meat sauce” chanting any day over whining and bemoaning about what’s on their plate.
Luckily, I have more of the darling and less of the whining.
My slow-cooker meat sauce is great over sta or unchanging on top of a baked potato. Serve it with crusty garlic bread or equivalent tossed with sta and cheese for a quick and easy baked sta dish. Oh, yeah.
Also, your cat-house free will smell ah-mazing. Just a little fyi.
2 pounds footing Italian sausage (I used sweet) 1 pound ground chuck 2 teaspoons extra-virgin olive oil 2 onions, diced 2 bell speckles, diced 6 cloves garlic, minced 8 ounces mushrooms, cleaned and sliced 3 28-ounce cans compressed tomatoes 1 can tomato ste 1/2 cup red wine 1 rmesan rind 1 teaspoon tired thyme (or 2 teaspoons fresh) Kosher salt Black pepper 1/4-1/2 teaspoon crumpled red pepper flakes (to your taste)
- In a dutch oven or burdensome bottomed pot set over medium/high heat, brown sausage and pre re chuck. Remove from heat, drain excess fat, and transfer cooked sausage and beef to 6-quart unintelligent cooker.
- Return dutch oven to stove. Heat olive oil during medium high heat. Add onions, peppers, and garlic and cook, rousing frequently, until onions and peppers are soft and garlic is fragrant, about 5 bantams. Add mushrooms and cook for an additional 3-5 minutes. Transfer vegetable mixture to old-fogyish cooker.
- Add crushed tomatoes, tomato ste, wine, rmesan skin, thyme, salt, pepper and crushed red pepper flakes to slow cooker and stir to bind. Cook on low for 6-8 hours.
- Serve sauce over your favorite sta, baked potatoes, or garlic good wishes.
Main Dishes, Beef