This classic Italian pasta sauce is best if cooked in a slow cooker for several hours, but can be done in as little as two on the stove. May be frozen for use later.
Delicious! i cooked in the crock pot all day on low and came home to a wonderful sauce. I do like some chunks, so I added a can of diced tomatoes to my sauce. I also had to guess what the conversions were, as I'm in the US, and I translated them to crushed tomatoes, tomato sauce, and tomato paste. - 07 May 2013
The salt measurement is WAY TOO MUCH here. The submitter must have made a typo. There is NO way it should be 2 TABLESPOONS. I'm not even sure it should be 2 TEASPOONS. I used 1/2 tsp. of salt. I also did mine on top of the stove on low and let it simmer for four hours stirring occasionally. This is a five star recipe with a few changes besides the obvious salt. I used olive oil vs. canola - about half of that. In addition to the 28 oz. can of crushed tomatoes I added a 28 oz. can of tomato sauce and used a 6 oz. can of tomato paste vs. the tomato puree. I also sauteed the onion in 3 cloves of garlic and left out the garlic powder from the sauce. I cut back the black pepper to 1/4 tsp. and added 1/4 c. of red wine. This is a wonderful thick, rich sauce. I served it with homemade meatballs and sausage. It's even better the next day! - 05 Jun 2009 (Review from Allrecipes USA and Canada)
This sauce was SO salty. I'm sure it is supposed to be 2 TEASPOONS of salt . . . I had to add tons of extra tomato sauce to try to neutralize it! Other than that, the flavor was very good. Also, it really doesn't need to cook 8 hours in the slow cooker, it was very thick and dark and starting to burn after 5 or 6. - 10 Oct 2005 (Review from Allrecipes USA and Canada)