Slow-Cooker Meaty Italian Spaghetti Sauce
2lb bulk Italian pork sausage or ground beef
2large onions, chopped (2 cups)
2cups sliced fresh mushrooms (6 oz)
3cloves garlic, finely chopped
1can (28 oz) Muir Glen® organic diced tomatoes, undrained
2cans (15 oz each) tomato sauce
1can (6 oz) tomato paste
1tablespoon dried basil leaves
1teaspoon dried oregano leaves
1/2teaspoon crushed red pepper flakes
Ladle this versatile sauce into refrigerator or freezer containers; cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen spaghetti sauce, place container in the refrigerator about 8 hours.
Serve with penne pasta, Caesar salad and Italian bread.
Stir about 1/4 cup of chopped fresh parsley into the sauce during the last 5 minutes of cooking.