I Call it “Super Sauce”

I’ve been making this sauce for years and it never disappoints.  This sauce is basically a loaded pizza without the crust & fat.  It is spicy, hearty and eats like a meal straight out of the pot.  If you’re a traditionalist, you’ll use it for spaghetti & lasagna and that’s it.  If you like crock pot cooking that carries over into several meals, you’ll love this!  Here are some of the ways I use it:

  • Solo in a bowl on a cold day, sprinkled with a little parmesan
  • On Spaghetti
  • On Spaghetti squash (my favorite)
  • On Ezekiel crust and topped with mozzarella for a great pizza
  • In Lasagna
  • On an Ezekiel roll with mozzarella for a great hot sandwich

2013-03-25 10.49.56To Make The Sauce

Add the following to a 6-quart Crock Pot set on HIGH:

  • 1lb ground beef, browned, drained
  • 1lb hot Italian sausage, browned, drained
  • 1pkg (5oz) sliced pepperoni
  • 12oz can mushroom pieces & stems, drained
  • 1 Onion, diced
  • 3 Bell Peppers, (green, red, yellow), diced or sliced into strips
  • 3 28oz cans Crushed Tomatoes

Season to taste

*I use crushed red pepper, minced garlic, Mrs. Dash, Italian Seasoning, parsley flakes

You can eat it as soon as it is hot, but I cook mine for a couple days.  The extended cooking allows for all the flavors to show themselves.  Cook on HIGH for 6-8 hours, leave on WARM overnight and cook the next day on LOW.

This sauce will keep for months in a freezer.  Simply allow it to cool, place in ziploc bags, remove all air & zip, and freeze until you need it.

To Make Lasagna

Simply boil your noodles and layer sauce, noodles & cheeses.  I like to make a 5-layer lasagna with the following layers:

  1. Sauce, Noodles, Shredded Cheddar
  2. Sauce, Noodles, Ricotta Cheese (mixed with 1 egg for consistency)
  3. Sauce, Noodles, Cottage Cheese
  4. Sauce, Noodles, Mozzarella Cheese
  5. Sauce, Noodles, Parmesan Cheese

Bake in 350 over for 1 -2 hours.