Cooking pasta sauce in the slow cooker is a great idea. You get that wonderful, deep, long-simmered taste without hours of standing at the hob and steaming up the kitchen. So unless you have a handy Italian Mama living in your house with time on her hands, read on!
Ingredients for 4:
2 tins chopped tomatoes
1 small onion, chopped
2 cloves garlic, minced
1 tsp oregano
1 tsp salt
1 tbsp caster sugar
100ml red wine
40 ml olive oil
To serve:
grated Parmesan
fresh basil
Directions:
You've guessed it - dump and go! Cook on low for 6-8 hours. N.B. If your slow cooker is bigger than 4L (or 4 quarts) then you either need to double the quantities or reduce the cooking time. My sauce was ready bang on 6 hours and would have dried out if left. This sauce will freeze well so is worth cooking in a big batch anyway. To serve, tear the basil leaves and stir them over the top, then grate over some Parmesan. We actually mixed in a can of tuna to add some protein to the meal and it was wonderful!
Verdict:
A great classic sauce with a rich, mellow flavour, even using very basic tomatoes. So good, in fact, that we ate it before I remembered to take a photo! You know what pasta sauce looks like, right?
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