I am just going to come out and say it… this is some thick ass sauce right here y’all! This sauce is nowhere near being skimpy and naked. We got it all going on over here with grass-fed ground beef, ground Italian sausage, three colors of bell peppers, oodles of minced garlic, half an onion, and a whole lot of basil and oregano! How does that sound? Keep reading to find out how I made this set-it-and-forget-it sauce. I will also talk about the Ancient Harvest gluten-free pasta that I used with this sauce recipe. I tried them out for Tried It Out Tuesday!
This recipe does require a little bit of prep but it is essential. You can’t just toss raw ground meat products into your slow-cooker and expect good results. You gotta brown that meat. You are also going to want to saute your onions and garlic until they achieve a translucent appearance and become aromatic and fragrant. I also take the time to soften up the three peppers.
Also, for Tried It Out Tuesday I tried out a new-to-me gluten-free pasta from Ancient Harvest. The pasta is a corn & quinoa. I cooked this pasta according to package directions and it did turn out to be a little too al-dente. With gluten-free pastas, they often tend to be on the mushy side but I felt as though these noodles were a little chewy. They were good but I don’t know if I would purchase this spaghetti again. You can use whatever pasta your heart desires with this sauce recipe though. The sauce is most definitely freaking awesome, I can attest to that!
This recipe is enough to serve a family of 4-5
- 1 lb of ground beef (I suggest grass-fed beef here)
- 1/2 lb ground Italian sausage
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 white onion
- 1/4 cup minced garlic
- 28 oz can of Muir Glen Crushed Tomatoes With Basil
- 1/2 can of Muir Glen tomato paste
- 2 tablespoons of EVOO (extra virgin olive oil)
- 1/4 cup of Italian seasonings
- garlic salt to taste
- ground black peppercorns to taste
- optional: red pepper flakes
- Wash all of your produce that you will be using.
- Warm 2 tablespoons of EVOO in a large saute pan.
- Chop 1/2 a white onion and combine with 1/4 cup of minced garlic in warmed up pan. I cook this at a medium-high temperature.
- Saute the garlic and onion until translucent.
- Add ground beef and Italian sausage to the pan with the garlic and onions.
- Season with 1/4 cup of Italian seasonings.
- Add salt and pepper to taste. (I apologize for not having exact measurements. This is something I adjust throughout cooking and add to taste.
- Dice the three pepper halves and add to saute pan with all of the other ingredients.
- Cook for a few minutes on medium-high until all meat is browned and peppers are soft.
- Drain the grease and then add to your slow-cooker.
- Add 28 oz can of crushed tomatoes and 1/2 can of tomato paste.
- Add salt and pepper to taste once again.
- Set your slow cooker to low for 5-6 hours.
- Serve with pasta of your choice and enjoy!
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This sauce turned out so out-of-this-world yummy and if you do follow through with this recipe I hope that your family enjoys it as much as mine did. The Ancient Harvest Corn & Quinoa was decent but I think I could have cooked my noodles just a bit longer. As far as the taste goes of the pasta, it was wonderful as a gluten-free pasta. I would definitely try it again.
Does this sound like a sauce that your family would love to eat? Be sure to let me know in a comment here if you decide to make it!
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