Slow cooker Tomato Sauce

Slow Cooker Tomato Sauce





Prep Time: 15 Min
Cook Time: 7 - 8 Hours Low

WHAT YOU NEED

• 3 Tbsp. EVOO
• 340g Beyond Meat Beef
• 1 Large Yellow Onion, diced
• 4 cloves Garlic, crushed & minced
• 2 Tbsp. Tomato Paste
• 1/2 C White Wine
• 796ml Whole San Marzano Tomatoes
• 2 C + PC Plant-Based Chikn Broth
• Handful Fresh Basil
• 1 Tsp. Italian Seasoning
• 1 1/2 Tsp. Dried Oregano
• 1/2 Tsp. Red Pepper Flakes
• 1/2 Tsp. + Himalayan Salt 
• 8 + oz Dry Bucatini Pasta (or pasta of choice)

DIRECTIONS

• Begin heating the EVOO in a skillet set to about medium heat. While it heats, add the beyond beef, Italian Seasoning, pepper flakes, and a good pinch of salt. Break up the beef as it cooks in to smaller crumbles. After about 4 minutes and some minimal browning, add the onions, garlic, and another pinch of salt. Stir and continue to cook another 4 minutes or so. Add the wine and simmer until mostly reduced. Remove from heat.
• To the slow cooker, add the tomatoes and break them up a bit using your hands / a wooden spoon. Tear the basil in to smaller pieces and add that as well along with the tomato paste, dried oregano, broth, and the cooked beef / onions. Scrape the skillet to ensure you're getting all of the flavour left behind. Add the half teaspoon salt and stir to combine everything in the slow cooker. 
• Cover and set to low. Cook for 7 - 8 hours. Check the sauce after about 5 - 6 hours and if it's getting too thick / reduced, thin it out with additional broth to allow it to cook for the full amount of time.
• Once completed, taste and adjust your salt if desired.
• If you're serving it right away, bring a large pot of cold, salted water to a boil. Add your pasta and cook to al dente. Strain, reserving pasta water and return the noodles to the pot. Ladle your tomato sauce in to the pot with the noodles and add pasta water to help everything come together. Once the noodles are coated in your desired amount of sauce, serve and ENJOY!
• Reserve remaining tomato sauce in an airtight container in the fridge for 4 days or in the freezer for 2 + months. 

HAPPY VEG