Original Post January 2015
Spaghetti with meat sauce is one of our go-to dinners. We have it at least twice a month as it’s quick and easy for busy nights like ball practice or Bible study.
We have used Target brand or Aldi Organic spaghetti sauces because they don’t contain corn syrup. But now I’m dabbling in making our own in the crock pot with garden tomatoes or canned tomatoes. See recipe below.
The real star here, though, is our dairy-free GO Veggie! Parmesan. Our whole family likes it as Jeff and I think it’s pretty darn close to the real thing taste-wise.
With almost every spaghetti dinner now, the boys remind us to get out the Parmesan, and it’s almost like we aren’t allergic to dairy on those nights! 😉
HOMEMADE CROCK POT SPAGHETTI SAUCE
1 pound ground beef
1 medium onion chopped
2 cans of diced tomatoes (14.5 oz) or 3 cups of skinned, diced tomatoes
1 can tomato sauce (8 oz)
1 can tomato paste (6 oz)
1 Tbs. brown sugar
4 garlic cloves minced
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
1 tsp. dried thyme
1 cup water
To peel tomatoes, cut a small X on the top and drop into boiling water for 10 seconds followed by an ice bath. The skin will come right off. I’ve been known to just skip this part, though, and to simply throw in diced garden tomatoes with skin.
Cook meat and onions in a skillet. Then transfer meat and onions to a crock pot and add the rest of the ingredients. Let simmer on low heat for 6-8 hours.
ALWAYS CHECK LABELS.
INGREDIENTS CAN CHANGE.