Crockpot Bolognese

This is the 4th full year in existence for Crockpot Tuesdays. I started this blog at the very end of 2008, and since then I’ve created a nice little collection of recipes and menu plans. While I certainly don’t claim to be the best blog out there, I’m proud of what my blog has turned into. Sometimes, it downright amazes me.

With that in mind, I’ve decided to make 2012 the year of my “comeback.” I know I never went anywhere, but my recipe posts grew few and far between last year. I’m lucky enough to have kept (and gained) a lot of readers last year, so this year, I want to thank you for sticking around.

I came up with the name Crockpot Tuesdays when, back in 2008, it always seemed like I was making crockpot recipes on Tuesdays. (I’m not really sure why. Maybe it just worked out that way. But, it does have a nice ring to it.) So, in order to make my blog’s name significant again, my goal is to post a new crockpot recipe every Tuesday in 2012!

I’m not saying this is going to be easy. I use my crockpot a lot, but I’ve been struggling to find new crockpot recipes that I want to try. That’s where I need your help! Please comment on this post with your favorite crockpot recipes! I’m sure there are plenty out there, it’s just a matter of finding them.

So for today, on the third Tuesday of 2012, is my third recipe post of the year: Crockpot Bolognese. I found this recipe on one of my new favorite blogs, Plain Chicken. The sauce turned out great. It was very flavorful, and I loved the Italian sausage! I even was able to freeze some for easy dinners down the road.


Crockpot Bolognese
1 lb. Italian sausage
3 tbsp. minced onion flakes (I used Tastefully Simple’s Onion Onion because it’s what I had on hand)
4 cloves garlic, minced
28 oz. can crushed tomatoes
6 oz. can tomato paste
1 cup water
2 tbsp. sugar
1 tbsp. oregano
1 tbsp. basil
1 tsp. fennel seed
1 tsp. salt
1/2 tsp. pepper

Directions:
Cook sausage in large skillet until browned. Transfer to crockpot. Stir in all remaining ingredients and mix well. Cook on low for 8 hours and serve with your favorite pasta.

This makes about 8 servings, and freezes great!

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3 Comments »

  1. Johna said

    You have some great recipes here! I can’t remember just how I got here, but I think I was Googling for crockpot Cincinnati Chili. At any rate, I am loving your recipes.
    I also am trying to find more crockpot recipes for my collection. I think I tend to use it for the same things all the time: roast beef cooked with cream of mushroom and dried onion soup mix (SO yummy, of course), and beef dip sandwiches, etc. So, I am definitely going to keep an eye on this spot!!

  2. […] Tomato Chicken over pasta Tuesday: Reuben Casserole Wednesday: leftovers Thursday: Spaghetti with bolognese from the freezer Friday: Pizza […]

  3. […] Spaghetti with Crockpot Bolognese and salad Sunday: L: leftovers from the freezer or salads; D: Mushroom and Brown Rice Casserole […]

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