Crockpot Red Sauce

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Go look at
the nutrition label of the commercial spaghetti sauce that is in your pantry.
Look at the ingredient list quickly and you’ll notice something that may
surprise you: sugar. You may also see soybean oil, canola oil, MSG, natural
flavorings, citric acid, calcium chloride, and other ingredients.

Remember that ingredients are listed in order of weight, so those ingredients
mentioned first are used more than the ones listed last. They are in descending
order. See how high on the list sugar may be and salt.

When I started actually reading my ingredient labels and learning what food
ingredients were, I was shocked. I don’t want to feed my kids items that have
sugar added when it doesn’t need to be. I don’t want them to have excessive
salt (the pasta sauce I’m looking at right now has 480 mg PER HALF CUP! Daily
amount for an adult a day is 1500- so if you were to have 1 full cup of sauce,
you’re almost two thirds of the way to your daily maximum in salt consumption
already. )This pasta sauce also contains both soybean oil and olive oil. Do you
use two different oils when you’re cooking? Chances are slim. The reason
soybean oil is used in this product most likely? It’s cheaper than olive oil.

Some
products I don’t have the time or desire to make from scratch. However, pasta
sauce is EASY and affordable to make at home.

I recently made this version and we loved it! It’s a HUGE batch, which meant I
cooked once and it made enough for 4 different meals. We ate some and then I
froze three bags full for next time. WIN.

Crockpot Red
Sauce
(Whole 30 Compliant)



2 lbs ground beef
3- 28oz cans crushed tomatoes
2 TB Extra Virgin Olive Oil
1 tsp thyme
1 can tomato paste (the small one)
1 tsp salt
2 tsp oregano
2 onions, chopped
3 tsp minced garlic
1 tsp lemon juice
2 tsp. basil (dried)
1 tsp. onion powder
12 oz frozen spinach

In large skillet, heat up your Extra Virgin Olive Oil on Medium-High heat. 

Add
your onion and garlic and sauté until translucent. (I also added carrots).
 
Add ground beef and cook
until no longer pink.  Once done, drain
fat and then add to a large slow cooker. 
Add all other ingredients and stir. I
cooked this for 8 hours on low, but you could cook it on High for 3-4 if you’d
rather.


Once done, let it cool and then store in smaller portions for future meals. 

This
batch made 16 cups of sauce for me and I divided it into 4 different portions.
We ate one that night, and froze the other three.

We like to eat this over some sautéed broccoli slaw, cooked spinach, or green
beans. My kids have theirs over whole wheat pasta.

Delicious, easy, and affordable!




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