Try this Slow Cooker Meat Sauce recipe, or contribute your own.
- Carbohydrate 0.234963333766207 g
- Cholesterol 0 mg
- Fat 0.0150166666949284 g
- Fiber 0.150583333620922 g
- Protein 0.0539450001020406 g
- Saturated Fat 0.00116666666837089 g
- Serving Size 1 1 Serving (2g)
- Sodium 581.503666666908 mg
- Sugar 0.0843800001452853 g
- Trans Fat 0.00396316667461262 g
- Calories 1 calories
Step-by-step
- Place ground beef in the bottom of the slow cooker.
- Add all other ingredients on top.
- Cook on medium for 6 hours, or low for 8 hours.
- Serve over your favorite pasta.
Throwing raw ground beef directly into a slow cooker without pre-browning is a common shortcut that yields a dense, compacted clump of meat rather than a tender, uniform sauce. When proteins in beef cook slowly submerged in liquid at temperatures typically ranging from 190 to 200 degrees Fahrenheit on low heat, they tighten significantly before eventually breaking down over several hours. Ground beef requires physical separation during loading or initial breaking apart with a wooden spoon to prevent large lumps from forming inside the crushed tomatoes. Long-simmered tomato meat sauces trace their lineage to classic Italian ragù iterations, though traditional methods rely on prolonged stove top simmering rather than electric appliances.
Managing Moisture and Fat
Crushed tomatoes release substantial water during prolonged cooking, which can dilute the sauce if evaporation cannot occur safely. Leaving the slow cooker lid slightly ajar during the final 45 minutes allows excess liquid to escape, concentrating the tomato solids and intensifying the savory depth of the dried basil and garlic. Lean beef containing at least 90 percent muscle tissue prevents an excessive layer of grease from pooling on the surface, eliminating the need to skim heavy fat before serving over pasta.
Cooling and Storage Protocols
Transferring hot sauce into shallow airtight containers within two hours of cooking ensures rapid cooling through the danger zone below 140 degrees Fahrenheit. Storing the sealed containers in the refrigerator for up to four days actually improves the structural cohesion as starches and proteins fully settle.
