365 Days of Slow Cooking: Day 83: Mama Mia Spaghetti Sauce
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Sunday, April 19, 2009

Day 83: Mama Mia Spaghetti Sauce

1 Tbsp olive oil

1 (4 oz) can mushrooms
1/2 cup grated carrots
1 garlic clove, minced
1 pound lean ground beef, browned and drained
2 (14 oz) cans diced tomatoes
1/2 cup beef broth
1 (6 oz) can tomato paste
1 tsp salt
1 tsp dried oregano leaves
1/2 tsp dried basil leaves
1/4 tsp black pepper
4 cups cooked spaghetti
Grated Parmesan cheese (optional)

Place all ingredients except for the spaghetti and Parmesan in a slow cooker. Cover and cook on HIGH for 3 to 4 hours. Serve sauce with cooked spaghetti. Sprinkle with Parmesan cheese if desired. Makes 5 servings.

The sauce was a little runny for my taste. I'll thicken it up next time by adding less broth and adding more tomato paste. Other than it being runny it was really good. Next time I'll probably add some green pepper and maybe some grated zucchini in with the other veggies. 4 stars.


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  2. Actually - Green onions also go by the name scallions - not shallot. A shallot is a small onion about the size of a bulb of garlic. It has a reddish-brownish outer later that can be peeled off like a regular onion.

  3. A shallot is not a green onion, it is a cousin of an onion that is smaller, and usually purplish color. It has a very mild flavor and I love to use them!

  4. Needs Onions prepared with the beef before adding to the crock. I reduced the beef broth to 1/4 cup and drained about 1/4 cup of the tomatoes off before adding. Nice and thick, sweet and tasty. I have used this same recipe on the stove top, simmering for about 45 minutes.