Spa’ghet Meat Sauce
- 1 lb ground meat, dealer’s choice
- 1 lb ground italian sausage (spicy if you ain’t a punk)
- 1 medium or large white onion, diced
- 3–4 tbsp or 5–8 cloves garlic, minced
- 1 1/2 glasses dry red wine
- 6 oz canned tomato paste
- 12 oz canned tomato sauce
- 24 oz canned crushed tomatoes
- 3 bay leaves
- 1 tbsp extra virgin olive oil
- 1 tbsp each oregano, Italian seasoning, garlic powder, onion powder
- To taste: salt, pepper, crushed red chili flakes
- Mix together seasonings in a small bowl and set aside.
- Heat cast iron skillet to medium-high heat.
- Add olive oil and onions to cast iron, with a pinch of salt, pepper, and seasoning mix. Heat until the onions become translucent on the edges (about 1–3 minutes), then add garlic.
- After garlic becomes fragrant, add in the ground meat and sausage. As the meat begins to brown, break into smol chunks. Season with salt, pepper, and another pinch of the seasoning mix.
I personally like to brown the meat until it is crispy on the outside to add a charred flavor.
- While the meat is browning, add tomato products (sauce, crushed, and paste) to slow cooker. Dump in the remaining seasoning mix and season with salt, pepper, and red chili flakes.
- When the meat has finished browning, add it to the slow cooker.
- While the cast iron is still hot and on the burner, add 1/2 glass red wine and deglaze the skillet. Make sure to pick up as much of the itty bitties stuck to the pan — they have so much flavor.
- Dump the itty bitties and cooked red wine into the slow cooker. Drink the remaining glass of red wine while you wait for the sauce to finish cooking.
- Stir the mixture in the slow cooker and add the bay leaves. Cook 6–8 hours on low or 4–6 hours on high.
- Serve over spa’ghet noodles with parmesan cheese, a simple salad, and cheesy garlic bread.