Ingredients
Slow Cooker Recipe
2T basil olive oil (240c, 0, 0p, 0f))
1 chopped onion (41c, 9.5k, 1.3p, 1.3f))
2 5” links hot Italian sausage (516c, 6.4k, 28p, .2f)
1# ground beef (1232c, 0k, 124p, 0f))
2 minced garlic (9c, 2k, .4p, .1f)
2C sliced mushrooms (59.7c, 9k, 9p, 3f))
1t dried Italian seasoning (15c, 3.4k, .6p, 2.1f)
½t marjoram
29oz tomato sauce (210.3c, 47.1k, 10.9p, 13.1f)
6oz tomato paste (156c, 36k, 8.3p, 7.9f)
14.5oz Italian diced tomatoes (101.5c, 21.8k, 3.6p, 7.3f)
14.5oz stewed tomatoes (101.5c, 21.8k, 3.6p, 7.3f)
1T minced thyme leaves (2.4c, .6k, .1p, .6f)
6 juliened basil (.7c, .1k, .1p, .1f)
1T minced oregano (8.1c, 2.1k, .3p, 1.3f))
2t garlic granuals ((9c, 2k, .4p, .1f)
Dish Totals 2600.7c, 158.4k, 340p, 37.1f
16 Servings of 1/2C sauce each
Per Serving 162.54c, 9.9k, 21.25p, 2.32f
From Nutritionix
Plus 1C cooked pasta each serving 210c, 41k, 7p, 2f
Nutrition from FatSecret
Directions
First, wash and prep onion, slice mushrooms, remove sausage from its caseing and crumble. Set slow cooker to high.
2) Heat skillet, add 1T oil and cook onion, sausage and garlic. Once cooked scrape into the in slow cooker.
3) Then in the same skillet add 1T oil, crumble the beef, mushrooms and add Italian seasoning, marjoram and mixing until meat cooks. Then scrape into the slow cooker. Put skillet back on the heat and add 1/8C water to get up all that good flavor that has been left behind on the skillet. Pour into slow cooker.
4) Stir into the slow cooker the tomato sauce, tomato paste, diced and stewed. Heat on high until boiling, then move down a notch to medium and cook for 6 hours.
5) With 30 minutes to go add fresh minced thyme, oregano and garlic granuals. Start cooking the pasta and julienne the basil for use as a topping. Once pasta is done, add the pasta to the sauce and mix well. Serve with sprinkles of grated Parmesan and a portion of the basil.
6) Serve Slice one basil leaf per dish and add as being served. Traditionally, sugar is added to the sauce, which I do not do, but if you are going to add sugar put in 5 minutes before serving and mix well.
[x] Flexitarian + Omnivore
[x] Gluten Free
[O] Keto Diet: pasta
[x] Mediterranean
[O] Lectin Avoidance: tomato
[O] Oxalate Avoidance: tomato sauce
[x] Purine Avoidance
— with changes —
[x] Vegan + Vegetarian + Pescatarian: Do not add meat, use crumbled tofu and add more veggies. You can also replace the meat with soy-based Italian sausage and Quorn Grounds (but add them at the end for they mush out rather quickly).
[x] Weight Maint: Portion 1/2C pasta + 1/4C sauce for 186.27c. Or use 1C zucchini noddles (20c) + 1/2C sauce = 182.54c
Comments
Pasta: normal serving size is 2oz raw or 1C cooked.
Cooking Ratio: 1# pasta, 1T salt, 4 quarts water