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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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I found this recipe in a cookbook left for approval by the fellow who sells books at my workplace. This recipe is vegetarian, but you can add 1/2 pound of extra lean ground beef to the mixture before you start to cook it. Ingredients:
1 teaspoon olive oil |
1 (6 ounce) can tomato paste |
1 (28 ounce) can italian plum tomatoes |
3 medium onions, finely chopped |
4 garlic cloves, minced |
1 celery rib, finely chopped |
1/2 cup water |
1/4 teaspoon ground black pepper |
1/4 teaspoon chili powder |
1/4 teaspoon ground allspice |
1 tablespoon granulated sugar |
1/4 teaspoon dried thyme |
1 bay leaf |
1 tablespoon dried parsley |
1 tablespoon dried basil |
Directions:
1. Mix the oil, tomato paste, tomatoes, onions, garlic, celery and water in the crock pot.
2. Stir in the pepper, chili powder, allspice, sugar, thyme and bay leaf.
3. Cook on low for 8 to 10 hours.
4. Discard the bay leaf.
5. Stir in the parsley and basil during the last half hour of cooking.
6. Serve over your favourite spaghetti.
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