Spaghetti Sauce

I came across this yummy looking spaghetti sauce recipe and thought I would share it! It looks like a great food storage recipe because you use so many things that come in cans! I especially love the idea of cooking it in a crock pot. Yum! Enjoy!

Spaghetti Sauce

2 T olive or vegetable oil
1 C fresh or 1/4 C dry onion chopped (1 med to large onion)
2 small green bell pepper, chopped (1/2 C)
2 large cloves garlic, minced or finely chopped
2 cans (14 ½ oz.) diced tomatoes, undrained
3-4 cans (8 oz.) tomato sauce
2 T chopped fresh or 2 tsp dried basil leaves
1 T chopped fresh or 1 tsp dried oregano leaves
½ tsp. salt
¼ tsp. pepper

Saucepan on the Stove Directions:
Heat oil in 3-quart saucepan over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally.
Stir in remaining ingredients, . Heat to boiling; reduce heat. Cover and simmer 45 minutes
Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.

Slow Cooker Directions:
Omit the oil (unless you are using olive oil for flavor)
Mix the remaining ingredients together in 3 ½-6 quart slow cooker.
Cover and cook 6-8 hours.

Serving with:
1 lb. cooked ground beef, Meatballs, or Italian Sausage
1 to 1-1/2 lb Spaghetti pasta, cooked
Tossed salad

Time saving Tip: When you buy hamburger or ground italian sausage cook it before you put it 1 lb. packages in the freezer. That way it’s one mess but you’ve cooked the hamburger for multiple meals in advance. No need to thaw before you add it to the spaghetti sauce, if you let it simmer, it thaws in the sauce. EASY!!!