It’s so good I missed the photo op…
There are several things that makes this Meaty Marinara Sauce one of my go-to meals. First off, it uses one of my favorite things – a slow cooker. Second, my other business is on full throttle, and that means I have little to no time to put a meal on the table every night. But since I have expensive taste, going out to dinner regularly is not healthy for the wallet, let alone my waist line. The third and final reason? I think I was Italian in another life.
My friend Vintage Thread gave me the original recipe and, me being me, couldn’t leave well enough alone. So I tweaked it here and there, and now I make it in large quantities and freeze it in four-person portions. It’s quick, easy, and hearty. Just what we need right now in the Midwest where the weather seemed to take summer, pole vault right over fall, and land us firmly in winter.
Meaty Marinara Sauce
1/2 lb ground beef
1/2 lb spicy sausage
1/2 lb ground turkey
1 onion, diced
2 – 15 ounce cans tomato sauce (Hunt’s brand or better)
2 – 12 ounce cans tomato paste (Hunt’s brand or better)
2 envelopes (approximately 1.5 ounces each)Italian spaghetti sauce seasoning mix (McCormicks or Lawry’s brand)
1 tablespoon sugar
1 teaspoon oregano (freshly minces, or dried)
1 clove garlic (pushed through a press, or minced very fine)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Lawry’s Seasoned Salt
4 cups water
• In a large skillet over medium heat, brown the meat until no longer pink. Cook the onions until soft and translucent. Drain well and transfer to slow cooker.
• Stir in all remaining ingredients and set slow cooker on Low for 8 hours.
• Serve with pasta and top with Romano or Parmesan cheese.
Freeze left overs in one cup servings for later use. To thaw, place in refrigerator overnight or microwave for 2 minutes at 50% power. Transfer to sauce pan to heat on stove top until pasta is ready and sauce is hot.