Slow Cooker Spinach Marinara Sauce Recipe
Slow cooking brings out the full flavors from onion, garlic, spinach and other veggies and Italian-style herbs.
I took another reviewers suggestions and sauteed the vegetables in the EVOO. I did increase the carrot to a cup and I added about a cup of finely chopped zucchini. I also used fresh spinach, only because my family dosen't care for the texture/taste of frozen. We like our sauce a little thicker, so this was perfect for us. We had this over buttered hot thin whole wheat spaghetti tossed with parmesan cheese. We all inhaled it. This recipe is perfect for times like this, when you have an abundance of wonderful homegrown produce and items you can buy cheaply. Not a whole lot of money was put out, even to cook it! NOTE: If you have small kids like we do, set out the red pepper flake on the table to add for the big folks. If you add as much as the recipe calls for, you'll have unhappy kids.
A great recipe for the slow cooker. After reading some of the reviews, I too decided to cut down on the herbs. Instead of using tablespoons, I used teaspoon measurements. It was awesome and went well with the gnocchi that I used. I think you need a heavy pasta to go with this sauce which turns out quite thick. I may even scale down the amount of tomato paste the next time around.
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