• Choose a category
• All
• Classic-Fiction

serve from the cooker set on warm.

makes about 10 cups

Tomato Sauces

Pasta sauces and sauces for grilled or roasted entrées are great to have in your freezer ready and waiting. On a day when your slow cooker isn’t otherwise employed, put it to use making a sauce that can be used at another time. Most of the sauces require a bit of sautéing, but then it’s time to let the machine work its magic.

Marinara Sauce

Marinara is a plain tomato sauce that you can flavor however you choose. The initial sauté and subsequent slow cooking result in a delicious sauce to use on pasta, pizza, meats, and vegetables. Marinara will keep in the freezer for up to six months and is terrific to have on hand when you want to make a favorite Italian dish.

¼ cup extra-virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

Pinch of red pepper flakes (optional)

1 teaspoon dried herbs (basil, oregano, and/or rosemary)

Three 28- to 32-ounce cans crushed tomatoes and their juices

2 teaspoons salt

1 teaspoon freshly ground black pepper

½ cup finely chopped fresh Italian parsley (optional)

heat the oil in a small sauté pan over medium-high heat. Add the onion, garlic, red pepper flakes (if using), and dried herbs and sauté until the onion is softened and begins to turn translucent, about 5 minutes.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and stir in the tomatoes, salt, and pepper. Cover and cook on high for 4 hours or on low for 8 to 9 hours.

taste and adjust the seasoning. Stir in the parsley (if using).

serve from the cooker set on warm.

makes about 12 cups

Bolognese Sauce

Bologna, Italy, is renowned for its culinary riches: mortadella, tortellini, balsamic vinegar, Parmigiano-Reggiano, rich dishes fortified with butter and cream, and, my favorite, pasta with Bolognese sauce. True Bolognese is simmered low and slow on the stovetop, with milk, which enriches the sauce, giving it a luxurious flavor. My favorite pasta to serve with this is wide pappardelle, but choose any noodle you like.

1 tablespoon unsalted butter

2 tablespoons olive oil

1 large sweet onion, such as Vidalia, finely chopped

1 cup finely diced carrot

1 cup finely diced celery

1 clove garlic, minced

1 pound lean ground pork

8 ounces ground veal

8 ounces lean ground beef

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

1 cup whole milk

1 cup dry white wine or vermouth

Three 32-ounce cans crushed plum tomatoes (San Marzano tomatoes are best)

Salt and freshly ground black pepper

melt the butter in the oil in a large skillet over medium heat. Add the onion, carrot, celery, and garlic and sauté until the vegetables are softened. Add the meats and sauté until no longer pink, breaking up any large chunks with a wooden spoon.

spoon off any fat or water from the pan until the pan is dry (see savvy). Add the nutmeg and cinnamon and sauté for another 2 minutes to allow the flavors to blend. Stir in the milk and boil until the milk has just about evaporated.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the wine and tomatoes and stir to blend. Cover and cook the sauce on high for 6 to 7 hours. Season with salt and pepper.

serve from the cooker set on warm.

makes 10 cups sauce

* * *

fat savvy

A great way to remove fat and water from the skillet is to use a bulb baster (it’s not just for turkey!). Don’t pour the fat down your drain because it could clog it. Instead, cool the fat, pour it into a zipper-top plastic bag, and dispose of it in the garbage.

Vegan Pasta Sauce

When a friend’s daughter and son-in-law were coming to visit, she was panicking about what to cook for them because they were vegan, meaning they ate no animal products, thus eliminating any dishes with butter, cheese, or eggs. Since pasta is a great entrée, I developed this sauce recipe for them, and it’s terrific to simmer in the slow cooker. Whether you