Slow Cooked Beef In Pasta Sauce Recipes

SPLENDICIOUS SLOW COOKER SPAGHETTI SAUCE

Steps:

• Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1 cup of red wine, green olives, 4 teaspoons of sea salt, basil, oregano, paprika, and cayenne pepper in a slow cooker. Set the cooker to Low.
• While the cooker is warming up, place 3 tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. Cook the mixture for 3 more minutes before mixing in parsley and mushrooms. Reduce heat, and simmer the mixture for about 10 minutes. Stir in the brown sugar, and mix to dissolve.
• While the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. Brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. Pour 1 cup of red into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine. Simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 10 minutes. Pour the sausage mixture into the slow cooker.
• Cook on Low for 8 hours to overnight. Add more red wine or water if needed to prevent the sauce from getting too thick and burning on the bottom.

SLOW-COOKER MEATY ITALIAN SPAGHETTI SAUCE

Steps:

• Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
• Spoon sausage mixture into cooker.
• Stir in remaining ingredients.
• Cover; cook on Low heat setting 8 to 9 hours.

SLOW-COOKED SPAGHETTI SAUCE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti.

MEAT-LOVER'S SLOW COOKER SPAGHETTI SAUCE

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
• Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.

SLOW-COOKED BEEF SPAGHETTI SAUCE

Steps:

• In a large skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the green pepper, onion, water, tomatoes, tomato sauce, paste, garlic and seasonings. Cover and cook on low for 8 hours or until bubbly. Discard bay leaves; serve over spaghetti.

EASY SLOW COOKED BEEF SHORT RIBS PASTA SAUCE

Steps:

• If cooking in a slow cooker, in a heavy skillet, heat the olive oil over medium heat and brown the ribs well on all sides.
• Place the ribs in your slow cooker, and add the onions and carrots to the skillet and cook for 3 to 4 minutes or until they take on color.
• Add the garlic, and cook until fragrant.
• Add the red wine to the skillet, and stir well, scraping any browned bits off the bottom of the pan and cook for 3 to 4 minutes.
• Pour the wine and carrots over the ribs, then also add the tomatoes, paste, parsley, basil, oregano, salt and pepper.
• Turn your slow cooker on low for 6 hours. (If the sauce begins to thicken too much, add a cup of water)
• After 6 hours, use a fork to pull the meat off the bones of the ribs, break the meat up into small pieces, and discard the bones.
• If cooking on the stovetop, use a Dutch oven instead of the skillet.
• Brown the ribs, set aside and brown the vegetables.
• Return the ribs to the pot, add the other ingredients and bring to a boil.
• Reduce heat to a simmer and cook for 3 to 4 hours or until the meat begins to fall off the bones.
• Remove the meat from the bones and stir into the sauce.
• Cook the pasta until it is "al dente", then drain.
• Add a scoop of sauce to the pasta and mix.
• Serve the pasta in individual bowls topped with additional sauce and a sprinkling of chopped parsley.
• Pass the cheese around the table.

SLOW COOKED BEEF IN PASTA SAUCE

Steps:

• Trim excess fat from beef and season with black pepper.
• Heat the oil in a heavy based pan and cook the onion and garlic until tender-about 5 minutes. Remove.
• Add the beef to the pan. Turn, browning well all over.
• Add the remaining ingredients (except the pasta) and stir to combine. Bring to the boil, then reduce heat to a simmer.
• Cover and cook for 2 1/2 hours then remove meat to a warmed covered plate.
• Increase heat under sauce and cook without a lid for 15 minutes or until reduced to a sauce consistency. Season with more black pepper if you wish.
• Slice the meat and return to the sauce; serve over genrous portions of cooked pasta.

SLOW COOKER SPAGHETTI SAUCE

Steps:

• In a medium pan, brown ground beef until no pink remains. Add onion and red pepper cook 3-5 more minutes until veggies soften.
• Stir in garlic, oregano, basil, parsley, bay leaf, salt, red pepper flakes and black pepper, Cook and stir 1 minute.
• Stir in diced tomatoes, crushed tomatoes, tomato paste, broth, and sugar. Pour into 4-6 quart slow cooker.
• Cover and cook on low for 6-7 hours (stirring once half way through if possible).
• Stir, remove bay leaf and serve with parmesan cheese if desired.