Yes, I know Slow Cooker Sunday was suppose to be yesterday. With the excitement of the Vitamix giveaway happening (entry below), I preferred to move up Slow Cooker Sunday…to Slow Cooker Monday…for this week only!
Everyone who follows my blog knows how much I love Italian food, especially pasta.
My goal was to recreate my favorite Sunday Ragu and make it in my Crock Pot Slow Cooker!
Did I mention how much I love my slow cooker…well I am hooked.
I purchased the Crock Pot Triple Dipper Warmer last week and I used it for my daughters birthday party Friday…let me tell ya…it kept my queso and shredded slow cooker chicken taco meat hot all night…you better get ya one and try it!
This is really simple, the only cooking required was to saute the veggies in olive oil, add the tomato paste to “burst” open the flavors, and brown the meat.
Place everything in the slow cooker…4 hours later on high, it’s time to eat!
Serve this Slow Cooker Chunky Spaghetti Sauce with your favorite pasta and lots of parmigiano reggiano cheese. Enjoy!
Slow Cooker Chunky Spaghetti Sauce
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
1 lb. turkey, ground
1 lb. Italian sausage, casing removed
1 bell pepper, diced
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1/2 cup Italian Parsley, chopped
12 ounces tomato paste
3 1/2 cups crushed tomatoes
2 cups chicken broth, low sodium
1 tablespoon Slap Ya Mama Seasonings
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon Zulka Moreno Pure Cane Sugar
extra virgin olive oil
hot cooked pasta
Mix seasoning blend and sugar together and set aside.
In a large pan add about 2 tablespoonfuls of olive oil over medium heat, add bell pepper, onion, and celery, season with 1 tablespoon of seasoning blend and saute for about 5 minutes minutes, add garlic and cook 1 minute more.
Add tomato paste and cook for about 5 minutes. Add ground turkey and sausage, season with 2 tablespoons of seasoning blend and cook for 5 minutes more, breaking up mixture.
Add mixture to crock pot, top with crushed tomatoes, chicken broth and remaining seasonings.
Mix well and cook on high for 4 hours, making sure to stir every hour.
During the last hour of cooking time add chopped Italian parsley and cook uncovered.
Serve with hot pasta and plenty of parmigiano reggiano. Enjoy!