Mmm THICK n CHUNKY ~ Spaghetti My Way

Last night I had a sudden urge to go out at 9:00pm to buy a slow cooker.  I’d say ‘Crock Pot’ but that’s a brand like BandAid.  So I came home with a really nice slow cooker and today I wanted to put it to use.  I had a bunch of vegetables in my fridge (‘had’ being the key word as the fridge is void if vegetables now) and needed to get rid of them do I decided…. my Thick  n Chunky Spaghetti would be excellent!

Hubby and I like our spaghetti a certain way… think n chunky of course and filled mostly with yummy veggies.

For my spaghetti (can I even call it spaghetti when the pasta I use is Penne?), anyways, for my spaghetti I start it off with a giant stock pot on my stovetop.  Heat a small drizzle of olive oil in the bottom and add 1 diced onion, and 5 or 6 cloves of Red Russian garlic (or more or less depending on your taste buds, and if course u don’t have to use the Red Russian variety of garlic, that’s just the yummy goodness I had kickin round these parts LOL!) Sauté until the onions are translucent.  Then I removed them from the pit and set aside.

Then I browned my ground beef.  I think I started with 2 kgs?  What is that, like 4.5 lbs? Just under?  Once the beef is cooked thoroughly I drained most of the remaining liquids and added back in the sautéed onion and garlic and let it cook together for about 5 minutes.  Seasoning it with crushed red pepper flakes, cayenne, oregano and of course salt and pepper.

Ok next comes all the veggies…  I use approximately 2 cups chopped celery, 2 cups chopped carrots, 4 cups sliced mushrooms, 1 diced red pepper, 1 diced green pepper, 4 cups chopped broccoli and 2 cups chopped zucchini.  Add it all to the stockpot into the beef and onion mixture.  I cook this on low for about 10 minutes.  I want the veggies to get a bit seasoned and get em hot!

Next I add in 5-6 large cans of crushed tomatoes,  I like my sauce fairly thick and the veggies will produce a bit of liquid as well so make your best judgement.  Just don’t open all your cans of tomatoes until you know what you need.  Taste your sauce… usually it’s a bit acidic… add a pinch or two of sugar to cut down the acids.

Finally I add ½ cup of parmesan cheese.  It adds a nice bold flavor and helps everything bind together for a richer thicker sauce.

I put all this in my slow cooker and and it cooked for about 4 hours and then warmed for an hour.  I like it best after it’s cooled a bit and the flavours have blended.

It made about 7 quarts… I couldn’t even fit all of it into the slow cooker….  LOLOL  We will have spaghetti tonight and tomorrow and I will freeze the rest for a nice easy quick meal some other day.  Or share with a friend!

 

 

 

 

 

 

 

 

 

 

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