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Old 09-13-2013, 06:31 AM   #1
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Slow Cooker Meat Sauce?

Can anyone point me to a great recipe on this web site?
I tried Google search and thread search with no luck.
Many thanks!
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Old 09-13-2013, 12:26 PM   #2
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A search turned up nothing on this site but Google has a few, try that! A meat sauce recipe should be easy to LC if it isnt already so.
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Old 09-13-2013, 03:07 PM   #3
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I make my "cheater bolognese" in the crockpot and no one knows I didn't cook it all day

1lb very lean ground beef
1lb lean ground pork
1 large onion
1 large carrot
6 cloves garlic, sliced very thin (we love garlic, so less if you don't)
1 heaping tablespoon dried italian seasoning
1 cup very hot water, as hot as your hands can stand it
2 cans diced tomatoes in juice
16oz tomato sauce
1 can tomato paste (6oz I think is the size)
salt and pepper (add 1/2 as much as you think you need at the start, then add more about an hour before you're ready to eat)
1/2 cup heavy cream

Using a grater or food processor, grate the onion and carrots coarsely.
In the crockpot, set to high (getting your hands dirty here but necessary) :
break up the beef and pork with 1 cup very hot water. The water will seem to disappear, then add the tomato sauce and everything except the diced tomatoes and cream.
Continue to mix by hand until it's very broken up.
Add the diced tomatoes and stir.
Cover and cook over high for 1 hour, then stir well and cook on low for 5-7 hours or as long as you need.Stir if possible every 2 hours or so.
About 30 minutes before serving, add the cream and stir well.


If you're making it to freeze, don't add the cream or extra salt and pepper until you're ready to serve it.
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Old 09-13-2013, 04:14 PM   #4
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DANG that sounds gooooood Dottie! I'm gonna try it soon!
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Old 09-13-2013, 07:02 PM   #5
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Great Recipe

Dottie that sounds so good.

Ginny Larsen has a recipe for Egg Noodles Or Crepes (or lasagna noodles)
Low Carbing Among Friends, Volume 2 page 215,.
I think that your sauce would be delicious between these noodles or crepes.

2 TBS. heavy cream
1 oz. cream cheese, softened
1 TSP. coconut flour (Bob's Red Mill)
1/8 TSP. salt
3 large eggs (4 if using for lasagna noodles)
I'M GOING TO DOUBLE THE RECIPE FOR MORE NOODLES.

In medium bowl, mix heavy cream, soft cream cheese, coconut flour,
and salt. Beat until smooth. Add eggs one at a time beating until smooth.

For Lasagna Noodles: Preheat oven to 350. Spray 9x13" baking pan with
non-stick cooking spray. Pour mixture into pan, spreading evenly.
Bake 10 minutes. This will make one large lasagna noodle.
You may double the recipe using two pans.

Have a sprayed pan with the recipe for meat sauce, and your grated cheese,
laying it on the bottom.

Loosen the noodle around the edges with spatula, rolling it up and laying
it on top of meat sauce and cheese unrolling as you go. Repeat with second
noodle if using.


I'm just going to try Dotties sauce and use my regular lasagna cheeses
and Ginny Larsen's noodle recipe. Wish me luck.
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Old 09-13-2013, 07:39 PM   #6
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Quote:
Originally Posted by Dottie View Post
I make my "cheater bolognese" in the crockpot and no one knows I didn't cook it all day

1lb very lean ground beef
1lb lean ground pork
1 large onion
1 large carrot
6 cloves garlic, sliced very thin (we love garlic, so less if you don't)
1 heaping tablespoon dried italian seasoning
1 cup very hot water, as hot as your hands can stand it
2 cans diced tomatoes in juice
16oz tomato sauce
1 can tomato paste (6oz I think is the size)
salt and pepper (add 1/2 as much as you think you need at the start, then add more about an hour before you're ready to eat)
1/2 cup heavy cream

Using a grater or food processor, grate the onion and carrots coarsely.
In the crockpot, set to high (getting your hands dirty here but necessary) :
break up the beef and pork with 1 cup very hot water. The water will seem to disappear, then add the tomato sauce and everything except the diced tomatoes and cream.
Continue to mix by hand until it's very broken up.
Add the diced tomatoes and stir.
Cover and cook over high for 1 hour, then stir well and cook on low for 5-7 hours or as long as you need.Stir if possible every 2 hours or so.
About 30 minutes before serving, add the cream and stir well.


If you're making it to freeze, don't add the cream or extra salt and pepper until you're ready to serve it.
Dottie to the rescue!
That sounds awesome!
I am going to serve it over zoodles.
And you are right- I am going to make a double batch and freeze 1/2 of it, so thanks for the tip about adding the cream later.

Gabby
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Old 09-13-2013, 08:03 PM   #7
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That sounds so good, Dottie, and easy--my kind of recipe!
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Old 09-14-2013, 06:48 AM   #8
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Wow lovely sounding recipe Dottie! Will be trying this soon.

Barbo, Ginny's recipe sounds divine as well! Wheels turning already!
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Old 09-14-2013, 08:03 AM   #9
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This sounds wonderful, I'm going to try it when I get some spaghetti sauce or zucchini to make some zucchini noodles.
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Old 09-15-2013, 08:56 AM   #10
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Hi all!
Just checking in to say I made Dotty's meat sauce for a dinner party last night and it was a big hit. For next time I will tweak the recipe in 2 ways:
1. add less water at the initial stage. At the end of cooking time it was a little soupy. I was able to drain off a lot of the extra moisture though.
2. Add 1/2 tsp nutmeg, for a more fall-ish taste.

Last night's entire menu was really good, too. I used all recipes from LCF:

Dotty's Bolognese over zucchini noodles
Caesar salad w Lloyd's Caesar dressing and crumbled bacon and diced red pepper
Garlic bread using Buttoni's foccacia recipe
Chocolate chip cookies using Barbo's recipe ("Best Chocolate Chip Cookies"- FYI these bake up extra fluffy and delicious if you refrigerate the dough overnight).

Thanks to everyone- we are eating really well here in Chicago!

Gabby
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Old 09-15-2013, 09:01 PM   #11
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Barbo, how did your Lasagna turn out?
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Old 09-18-2013, 01:00 PM   #12
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Dottie does the meat go in raw? That looks delish!
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Old 09-18-2013, 03:33 PM   #13
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Yes, you use the hot water to break it up really well so you don't have clumps of meat
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Old 09-18-2013, 04:42 PM   #14
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Quote:
Originally Posted by Dottie View Post
Yes, you use the hot water to break it up really well so you don't have clumps of meat
Thank you! I am going to put a pot of this together this weekend!
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Old 09-19-2013, 06:24 AM   #15
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I used another super easy trick to chop all the veggies, too.
I posted it in the cauliflower rice thread:

Quote:
I used the water/blender method to "confetti" my veggies for my bolognese sauce today.
I put a whole onion, quartered; 6 baby carrots; 3 stalks of celery and 4 cloves of peeled garlic in (the blender), covered with water and pulsed 5 times.
Perfectly fine chop for the sauce
Just pass it through a colander after to get the water off and just dump it into the crock
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Old 09-19-2013, 12:01 PM   #16
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I made a double batch of Dottie's sauce for company last weekend and we are already into the second batch (never did get to freeze it!). I have made the sauce into casseroles for lunch: added chopped green beans and Parmesan to one casserole, added Miracle Rice and cheddar and Parmesan to another.

This sauce is the gift that keeps on giving!

Gabby
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