Recipe Detail

Category: Main Dishes

Recipe added by: Dave on July 12, 2021

Description

Prep Time:

Cooking Time:

Total Time:

Yield:

Ingredients:

1 2 (12oz) cans tomato paste

2 2 cans water**

3 1 qt whole tomatoes**

4 2 heaping tsp powdered sugar

5 1 tsp sugar

6 1 Tbsp granulated dried garlic

7 1 small onion, chopped

8 Salt & pepper

9 1 tsp dried oregano

10 3/4 tsp dried basil

11 1/2 tsp dried marjoram

12 1 bay leaf

Instructions:

1 Combine all ingredients in a crockpot. Add browned meatballs (on day 1) and/or Italian sausage (optional) (2nd day) and cook on low for 2 days, 6 to 8 hours each day.

2 Serve over favorite pasta. Divide leftovers into family serving size containers and freeze.

3 **If using fresh tomatoes, use 8 cups peeled and cut up fresh tomatoes and cook them by themselves with 2Tbsp lemon juice and 1-1/2 tsp salt for about 1/2 day in the crockpot before continuing with the other sauce ingredients.

Contributors Notes:

Meatballs...2 # hamburger, milk soaked bread, parmesan cheese, finely chopped onions, garlic powder, and eggs...form into meatballs. This recipe is from Grandma Norma...she taught Debbie (written on a slip of notebook paper...no measurements!) **Easier version...instead of adding meatballs and Italian sausage links, brown and drain crumbled Italian sausage (1-1/4 lbs), brown ground beef (1-1/2 lbs) with onion powder, garlic powder, salt and pepper and drain, add both to spaghetti sauce on day 2 along with fresh sliced mushrooms.