Slow Cook: Simmer the sauce slowly and steadily for deeper flavors.
Tomatoes: Use quality canned tomatoes for the best flavor.
Mushrooms: The recipe uses canned mushrooms, but you can use 6 to 8 ounces of fresh sliced mushrooms if you prefer.
Adjust Seasonings: Taste for salt, pepper, and seasonings, and tweak as needed.
Swap Ingredients: Substitute beef with other meats or lentils. Replace mushrooms with preferred veggies. Try different herbs or add heat with red pepper flakes.
Stovetop Version: Brown the meat and aromatics in a large pot; add everything else to the pot and simmer for 1.5 and up to 4 hours.
Storage: Once the sauce has cooled, store it in an airtight container and keep it in the refrigerator. It should last for up to a week.
Adapted from Better Homes and Gardens New Cook Book, Sixteenth Edition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Sauce
Cuisine: Italian
Keyword: crock pot dinners, homemade spaghetti sauce, pasta sauce recipe