I got smart today and used my crockpot to make some spaghetti sauce - the house smelled wonderfully promising all day and I was able to get some work done in the yard. What I love about my spaghetti sauce recipe is that it is one of those where everything just gets dumped into the crockpot. I've been wanting to make lasagna recently but I didn't have any homemade sauce in the freezer. So this provided dinner tonight and will make the sauce for lasagne - maybe next week. We almost always have whole wheat pasta but today I didn't have any and the store I stopped at didn't carry any. It was good though and not a bad change of pace.
Crockpot spaghetti sauce
1 medium onion -- chopped
8 medium garlic cloves - chopped fine
2 28 ounce cans diced canned tomatoes -- not drained
3 6 ounce cans tomato paste
2 15 ounce cans tomato sauce
1 28 ounce can crushed tomatoes
2 tablespoons dried basil
4 teaspoons dried parsley
1 tablespoon brown sugar
2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper -- coarsely ground
1/2 cup red wine
1 package meatless meatballs
Put everything into a large crockpot and cook all day (I start mine on high and then turn it down to low after a few hours).
We also had one of my favorite salad combinations - baby spinach, avocado, walnuts and cherry tomatoes.
And last but not least some amazing fruit - organic strawberries, bananas, mango and cantaloupe:
The dish is another one of my thrift store finds - it's an old enameled 9 x 13 baking dish in my favorite color - green! And it was only $2 :-)