Much of the credit for this spaghetti sauce recipe to my goes to my mom, Kathy Wolter. She has been making this spaghetti sauce for years now, and it is always delicious. But, being who I am, I had to make just a couple little tweaks to the recipe. I used fresh herbs instead of dried, added a little soy sauce, and used 93/7 ground beef instead of Italian sausage ( I despise Italian sausage). Although soy sauce may sound a little strange, the umami flavor intensifies the flavor of the sauce.
The roasted red peppers in this spaghetti sauce give it a touch of sweet and smoky. If you don’t want to roast your own red peppers, the store bought will work fine (about 2 cups). Make sure you drain any liquid from the peppers.
This recipe is incredibly easy to make once you’ve gathered your ingredients. That’s what I love about a slow cooker – once you gather your ingredients, just throw them in and head to work for the day! I use a cooker with a timer so I can set it to turn off after a period of time (I’m never at work for less than 10 hours). Also great for the weekend when you prefer to relax instead of slaving over a stove all day.
Heat olive oil over medium heat in a skillet. Add garlic and onions and sauté until translucent. Remove and add to the slow cooker.
Cut red peppers in half and remove veins and seeds. Roast over a burner (gas stove), in the broiler, or on a grill until the skin is charred. Remove skin and chop peppers.
Add beef to skillet and brown until beef starts to caramelize. Add to the slow cooker.
Turn the slow cooker on high heat and add all remaining ingredients. Cook on high heat for 4 hours, stirring periodically.
Turn the heat to low and cook an additional 2-4 hours, stirring periodically. Turn heat off and serve immediately, or freeze for up to 3 months in an airtight container.
How do you like this sauce? I feel like it has a great tang to it, do you agree? Did you use any variations?