2 medium brown onions
2 cloves garlic
2 tsp oil
500g minced beef
1 large carrot grated
1 zucchini grated
400g tin of diced tomatoes
½ cup tomato paste
2 sachets of tomato cup of soup mix
1 cup hot water
3 Oxo beef stock cubes, crumbled
1 tablespoon brown sugar
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon plain/smoked paprika
Turn your slow cooker on to low and coat the bowl with a non-stick spray.
Finely chop the onions and garlic. Heat the onion, garlic and oil in a non-stick frying pan until the onion is transparent, then tip it into the slow cooker bowl. Add all the remaining ingredients and mix everything together with a wooden spoon.
Put the lid on and cook and cook on low for 6-8 hours, stirring once or twice if you are nearby. An hour or so before serving taste the sauce and carefully adjust the seasoning, adding salt, pepper and sugar if required. Serve the sauce over spaghetti or toss it through fettucine or small pasta shapes. Top with grated parmesan or other cheese.
I just love my slow cooker and this spaghetti sauce is a real winner in my family! Throw the ingredients in the slow cooker in the morning, cook some pasta and it is ready for dinner. Great for those nights when kids have sports practice and you need something ready to go to feed those hungry tummies. Double this recipe every time you make it so you can freeze part of it for quick tasty meals at the drop of a hat! The slow gentle cooking makes this sauce smooth, rich and tasty. It is the best spaghetti sauce I have tasted.