MEAT-LOVER'S SLOW COOKER SPAGHETTI SAUCE
This creates a great, chunky, and very meaty spaghetti sauce. The longer it cooks, the better it tastes!
Provided by Ashley
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 8h40m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 18.8 g, Cholesterol 45.2 mg, Fat 14.8 g, Fiber 3.7 g, Protein 15 g, SaturatedFat 4.7 g, Sodium 1025.1 mg, Sugar 13.4 g
RAGú NAPOLETANO (NEAPOLITAN-STYLE ITALIAN MEAT SAUCE WITH PORK, BEEF, AND SAUSAGE) RECIPE
If you were to pick a president and el tigre numero uno of the ragù world, it'd be ragù Napoletano, a meaty stew with big chunks of beef, pork, and sausages simmered until fall-apart tender in a rich tomato sauce flavored with wine, onions, garlic, basil, and plenty of good Southern Italian olive oil. It's the precursor to Italian-American Sunday gravy: just add some meatballs, serve it with spaghetti, and you're there. It's also the perfect dish for a lazy Sunday with family or friends at home.
Provided by J. Kenji López-Alt
Categories Mains Sausage Soups and Stews Sauce
Time 4h
Yield 10
Number Of Ingredients 15
Steps:
- To serve, cook pasta in a pot of boiling salted water until just shy of al dente (about 1 minute for fresh pasta or 1 minute short of recommended cooking time for dried pasta). Drain, reserving about 1 cup of starchy pasta water. Return pasta to the pot you just cooked it in and add half of ragù, half of pasta cooking water, and a handful of grated cheese. Cook over high eat, stirring until the sauce emulsifies with the pasta water and clings to the pasta, adding more pasta water if necessary. Serve immediately, passing additional sauce, cheese, and remaining fresh basil at the table.
Nutrition Facts : Calories 882 kcal, Carbohydrate 52 g, Cholesterol 179 mg, Fiber 4 g, Protein 54 g, SaturatedFat 14 g, Sodium 583 mg, Sugar 7 g, Fat 50 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
SLOW COOKER PORK PUTTANESCA RAGù
This hearty ragù has all the punchy, briny flavors of traditional puttanesca (tomato, anchovies, capers, olives and red-pepper flakes), and introduces pork shoulder to the equation, making a particularly rich and meaty Sunday sauce. Deep flavor is built by starting the dish in a skillet, searing the pork and caramelizing the tomato paste until concentrated. The mixture might look dry as it gets transferred to the slow cooker, but as it cooks, the pork tenderizes and releases its juices. Before serving, add more tomato, along with lemon and parsley, to balance the deep, long-simmered flavors with fresh ones.
Provided by Sarah DiGregorio
Categories dinner, weekday, meat, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Using a sharp knife, trim and discard the large hunks of fat from the pork shoulder then cut the meat into 4 even pieces. Season the pork generously on all sides with salt. Heat the olive oil in a large skillet over medium-high. Working in two batches if necessary, brown the pork on two sides, about 5 minutes per side. Using tongs, transfer the pork to a 5- to 8-quart slow cooker.
- Add the garlic and anchovies to the skillet, along with more oil if needed, and cook over medium, stirring, until fragrant, about 2 minutes. Add the tomato paste and cook, stirring constantly and scraping up any browned bits on the bottom of the pan, until fragrant and slightly darkened in color, about 3 minutes. Turn off the heat and stir in the olives, capers, vinegar, red-pepper flakes, oregano and a generous amount of black pepper. (Do not add more salt at this point because anchovies, olives and capers can be quite salty.) Scrape the mixture into the slow cooker with the pork and stir until combined.
- Cover the slow cooker and cook on low until the pork is fork-tender and the sauce deepens in color, about 10 hours.
- Using two forks, coarsely shred the pork. Pour the can of tomatoes and juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Add the parsley and lemon juice. Taste and add more red-pepper flakes or salt if necessary.
- Serve the ragù over polenta or sturdy pasta, like rigatoni or pappardelle, topped with Parmesan to taste. (If serving the ragù with pasta, loosen the ragù with a bit of pasta cooking water, adding it spoonful by spoonful, to help the sauce coat the pasta.)
Nutrition Facts : @context http, Calories 526, UnsaturatedFat 21 grams, Carbohydrate 15 grams, Fat 36 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 750 milligrams, Sugar 8 grams
TENDER SLOW COOKED PORK ROAST
This is a great recipe for the slow cooker. It comes out tasting great and is very tender every time. If desired, skim fat from pan juices and thicken with flour for gravy.
Provided by Sarah
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place pork roast into a slow cooker. Mix tomato sauce, soy sauce, sugar, and ground mustard in a bowl, stirring to dissolve sugar; pour mixture over pork roast. Cook on Low until meat is very tender, about 8 hours.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 16 g, Cholesterol 89.4 mg, Fat 21.6 g, Fiber 0.6 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1567.2 mg, Sugar 14 g
MEAT AND TOMATO SAUCE
Provided by Food Network Kitchen
Time 2h20m
Yield about 15 cups
Number Of Ingredients 18
Steps:
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the pepper flakes and cook for 15 seconds. Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Simmer the sauce over low heat, covered. Heat a large skillet over medium-high heat. Add the beef, pork, veal, savory, thyme, oregano, and fennel seeds. Season with 1 teaspoon salt and pepper. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Add the meat to the sauce, holding back any excess fat. Add the rind of the Parmesan, if using. Simmer the sauce, covered, over low heat, for 1 1/2 hours. (If the sauce gets too thick adjust the consistency with water.) Taste and season with salt and pepper to taste. Just before serving, remove the Parmesan rind and add the grated cheese. Cook's Note: 3 to 4 cups of this sauce will dress 1 pound of pasta, like spaghetti or rigatoni. It is also perfect for lasagna. This sauce freezes very well.
- Copyright 2001 Television Food Network, GP. All rights reserved
SLOW COOKER TOMATO SAUCE
The beauty of slow cooking is that you set it and then forget it. This sauce can be used for many meals. Freeze some,This make them taste great! Fresh herbs are a plus. I have to add that I now make it with our fresh tomatoes; this is perfect at this time of the year
Provided by Sageca
Categories Vegetable
Time 8h45m
Yield 6 quarts
Number Of Ingredients 19
Steps:
- Heat oil in skillet; add onions,garlic, celery peppers and carrots.
- Saute on high until transparent.
- Transfer to slow cooker.
- Add remaining ingredients.
- Stir to blend together.
- Cook on low for 9 hours or on high for 6 hours.
- About an hour before serving time, check and thin with water if necessary.
- I love a thick sauce.
- Set the Slow cooker on Low and let is cook overnight.
- Tip: Use your processor on the pulse mode to chop your vegetables.
- I always try to make it in the summer and add my fresh herbs by the handfull.
Nutrition Facts : Calories 227.9, Fat 5.1, SaturatedFat 0.9, Sodium 894.5, Carbohydrate 46.5, Fiber 13.9, Sugar 24.7, Protein 9.1
SLOW-ROASTED BONE-IN PORK RIB ROAST
Steps:
- 1. Remove roast from bones, running knife down length of bones and following contours as closely as possible. Reserve bones. Combine sugar and salt in small bowl. Pat roast dry. If necessary, trim thick spots of surface fat layer to about 1/4" thickness. Cut slits, spaced 1" apart and in crosshatch pattern, in surface fat layer, being careful not to cut into meat. Rub roast evenly with sugar mixture. Wrap roast and ribs in plastic wrap and refrigerate for at least 6 hrs or up to 24 hrs. 2. Adjust oven rack to lower-middle position and heat oven to 250. Sprinkle roast evenly with pepper. Place roast back on ribs so bones fit where they were cut; tie roast to bones with lengths of kitchen twine between ribs. Transfer roast, fat side up, to wire rack set in a sheet pan. Roast until meat registers 145 degrees, 3 to 4 hrs. 3. Remove roast from oven (leave roast on sheet), tent loosely with aluminum foil, and let rest for 30 minutes. 4. Meanwhile combine port and cherries in bowl and microwave til steaming, 1 to 2 min. Cover and let stand until cherries are plump, about 10 min. Strain port through fine-mesh strainer into med saucepan, reserving cherries. 5. Add vinegar, thyme sprigs, and shallots to port and bring to boil over high heat. Reduce heat to medium-high and reduce mixture until it measures 3/4 c, 14 to 16 min. Add cream and reduce again to 3/4 c, about 5 min. Discard thyme sprigs. Off heat, whisk in butter, few pieces at a time, til fully incorporated. Stir in cherries, minced thyme, salt, and pepper. Cover pan and hold, off heat, until serving. Or, let sauce cool completely and refrigerate for up to two days, reheating over medium heat until warm. 6. Adjust oven rack 8" from broiler element and heat broiler. Return roast to oven and broil until top of roast is well browned and crispy, 2 to 6 min. 7. Transfer roast to carving board; cut twine and remove meat from ribs. Slice meat into 3/4 inch thick slices and serve, passing sauce separately
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