Posts Tagged 'spaghetti'

Meat and Mushroom Spaghetti Sauce

This is the best spaghetti sauce I have ever made. It is even better than the recipe I inherited from my mother. I combined several recipes, including my mother’s, to make it. What could be bad?  It’s got mushrooms:
meat sauce mushrooms
It’s got ground buffalo:
meat sauce buffalo
It’s got hot Italian chicken sausage
meat sauce sausage
Plus it’s got a bit of crushed red pepper to give it even more zing. And it’s low fat and one recipe makes a lot, so you can freeze it. (Oh, and it freezes well.)

One warning, though. I have made this numerous times. The last time was after I’d gotten rid of my slow cooker in preparation for the move that has not yet happened.  I figured that I could just make it in my giant trusty sauté pan. It was ok, but it lacked the depth and richness of the usual sauce. So you really need a slow cooker for long simmering to make this taste wonderful.

Meat and Mushroom Spaghetti Sauce

1 Tablespoon olive oil
2 cups chopped onion (see note)
1 cup chopped carrot
1 chopped green pepper
½ pound button mushrooms, sliced
6 garlic cloves, minced
16 ounces hot Italian chicken sausage
1 pound ground buffalo
1/4 cup no-salt-added tomato paste
1 1/2 teaspoons sugar
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1 (28-ounce) can no-salt-added crushed tomatoes, undrained
1 cup no-salt-added tomato sauce
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried basil

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and green pepper to pan; sauté 4 minutes, stirring occasionally.
meat sauce veggies cooking
Add garlic; sauté 1 minute, stirring constantly. Place vegetable mixture in a 6-quart slow cooker.
meat sauce veggies crockpot
Crumble sausage and buffalo into skillet; sauté 6 minutes or until browned, stirring to crumble further. Remove meat mixture from skillet using a slotted spoon. Add meat mixture to slow cooker. Stir next 9 ingredients (through basil) into slow cooker. Cover and cook on low 8 hours. Makes 9 servings at about 4.6 grams of fat/serving. Break out the pasta and enjoy.
meat sauce
NOTE: I chop the onion, carrot, and green pepper in the food processor so they’ll blend into the sauce.


ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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