This makes a huge amount of spaghetti sauce! You can serve a crowd, or freeze leftovers in 4-serving portions for an instant meal any day of the week.
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours, 25 minutes
Yield: 24 servings
Ingredients:
- 3 Tbsp. olive oil
- 3 onions, chopped
- 6 cloves garlic, minced
- 2 cups sliced mushrooms
- 12 oz. pkg. frozen ground beef substitute crumbles
- 2 (14 oz.) cans diced tomatoes, undrained
- 28 oz. can tomato sauce
- 12 oz. can tomato paste
- 2 Tbsp. dried basil leaves
- 1 Tbsp. dried oregano leaves
- 1 Tbsp. sugar
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. crushed red pepper flakes
Preparation:
Heat olive oil in large skillet over medium heat. Add onions, garlic, and mushrooms and cook, stirring occasionally, until vegetables are tender. Add beef substitute crumbles and cook 2-3 minutes longer.
Spoon mixture into 5-6 quart slow cooker and add remaining ingredients, stirring to combine. Cover crockpot and cook on low for 7-8 hours until mixture is combined and bubbly. Serve with hot cooked and drained spaghetti pasta and grated Parmesan cheese.
