Here in the Berkshires we are settling into late spring which for my family means we’re at t-ball games, we’re getting into the yard cleaned up from the long winter and just spending as much time outside as we possibly can. Breathing in the fresh spring air and wearing t-shirts without a thousand layers over them. This weekend was our first sunny stretch of 70 degree weather and there was no way I was spending it inside. This is the perfect time for my favorite kitchen appliance THE CROCKPOT. Or as my bestie Steph and I like to call it, the “Crockenpot”.
This is one of my very favorite things to make in the crockenpot, it takes very little prep and it makes an entire 4.5 quart crockpot full. We eat dinner and freeze the rest in foodsaver bags for easy weeknight meals that taste amazing. This sauce is also great for meals to take to a friend in need of a good home cooked meal in minutes, if you’re into being a good friend. Its also great to quickly pour over stuffed shells, to use as the base of lasagnas, you name it. A good Sunday Gravy is a key in any kitchen arsenal. A way to quickly make a ton of it is a key to my busy mom arsenal.
Gluten Free, Dairy Free, Low Carb, Kid Friendly, Freezer Friendly.
WWSmartpoints Value: 2 per serving
- 1 lb ground beef
- 3 links sweet sausage
- 1 small can of mushroom pieces, chopped
- 1 medium onion, pureed
- 2 ribs of celery, pureed
- 5 cloves of garlic, pureed
- 2 carrots, pureed
- ¼ cup white wine
- 2 large cans (32 oz) tomato sauce
- 2 large cans (32 oz) crushed tomatoes
- 1 tbsp salt
- 1 tbsp pepper
- 2 bay leaves
- 1 tbsp Italian Seasoning
- 1 tbsp of sugar (depending on the brand of tomatoes. I add ½ at the beginning and add to taste at the end.)
- 2 tsp worsteshire sauce
- Brown meats and add to crockpot.
- Puree vegetables in a food processor. Cook in a tablespoon of olive oil until translucent and tender. Add to crockpot.
- Add all remainder ingredients to crockpot and stir.
- Cook on low 6-8 hours.