How to make it

  • Heat olive oil over medium heat and add beef.
  • Cook the meat until browned, then transfer to a slow cooker.
  • Return the pan to the heat and add onion, celery and pepper.
  • Cook, stirring, 10 minutes, then stir in the red wine to deglaze the pan.
  • Transfer the mixture to the slow cooker and add water, crushed tomatoes, diced tomatoes, tomato paste, baby food, garlic, bay leaf, fennel seed, oregano, thyme, basil and parsley.
  • Set the cooker on LOW, cover and cook 8 hours. Remove bay leaf.
  • Season with salt and pepper to taste before serving.
  • This can be prepared and stored in the fridge for up to 3 days, or frozen up to 6 months.

Reviews & Comments 3

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  • recipediva 6 years ago
    Going to try this for sure!
    Was this review helpful? Yes Flag
  • 22566 6 years ago
    Thank-You Jo Jo...
    For this fine sounding sauce recipe.
    Kind Regards
    Was this review helpful? Yes Flag
  • jo_jo_ba 6 years ago
    Makes enough for 1 lb of pasta, 8 servings

    Amount Per Serving
    Calories: 241.1
    Total Fat: 11.6 g
    Cholesterol: 39.1 mg
    Sodium: 635.8 mg
    Total Carbs: 18.4 g
    Dietary Fiber: 4.4 g
    Protein: 14.4 g
    Was this review helpful? Yes Flag

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