- Servings: 8-10
|2 lb||Ground Chuck|
|½ cup||Italian Bread Crumbs|
|1||Small Onion, chopped fine|
|1 Tbsp||Grated Romano-parmesean Cheese|
|½ tsp||Each Salt & Pepper|
|Disposable Crock Pot Liner|
|1||Large Onion, diced|
|1||Large Green Bell Pepper, diced|
|3 Tbsp||Minced Garlic, from jar|
|2× 14.5-oz cans||Diced Tomatoes|
|5× 15-oz cans||Tomato Sauce|
|1× 6-oz can||Tomato Puree, you can use 2 cans, if you like your sauce thicker|
|1 tsp||Dried Basil|
|1 tsp||Dried Oregano|
|1 tsp||Dried Parsley|
|¼ tsp||Each Salt & Black Pepper, or to taste|
|¼ tsp||Crushed Red Pepper|
|1 Tbsp||Grated Romano-parmesan Cheese|
|Shredded Mozzarella, if desired|
Preheat oven to 350 degrees. Meanwhile make meatballs by combining all meatball ingredients well. Make 1-inch meatballs or larger, if you prefer.
Line a cookie sheet with sides with aluminum foil (for easier cleanup.) Place meatballs in a single layer, and bake for 20 to 25 minutes, or just until starting to brown; you are just going for color here -- they will cook in the sauce. While meatballs bake, put liner in crock pot and put all sauce ingredients in; stir well. Drain and add meat balls to crock pot; cook on low heat setting for 6 to 8 hours.
Serve over spaghetti or pasta of your choice; garnish with Romano-Parmesan cheese and some shredded mozzarella, if desired.
You can add homemade or purchased meat balls to this. Another good thing to add is Italian sausage that has been browned and drained, or even some chicken pieces. This is also the sauce that I used for my lasagna.