Cooking notes for future reference: meatsauce
Components:
I browned the ground turkey in a pot, seasoning it right when it went in, breaking up the clumps every minute. After the first turning over, I added the sausage. Next time could include minced garlic & onion while browning.
I transferred the meat to the slow cooker on top of the bay leaves and added one can of tomato paste, followed by the pasta sauce. On checking a couple hours later, found the texture to be more watery than I wanted, so added the second can. Mixture seems to fill 6 qt. cooker to less than half full; consider the 4 qt. cooker next time. This entry was originally posted at http://serenissima.dreamwidth.org/280935.html.
- 1 pound ground meat, in this case, extra-lean turkey
- 1 pound Italian sausage without casing, in this case, mild
- 1 can pasta sauce, 24 oz. garlic & herb
- 2 6 oz. cans tomato paste (next time go with 1 12 oz. can)
- Salt
- Garlic powder
- Bay leaves
- Basil
- Oregano
- Cumin, just a pinch
I browned the ground turkey in a pot, seasoning it right when it went in, breaking up the clumps every minute. After the first turning over, I added the sausage. Next time could include minced garlic & onion while browning.
I transferred the meat to the slow cooker on top of the bay leaves and added one can of tomato paste, followed by the pasta sauce. On checking a couple hours later, found the texture to be more watery than I wanted, so added the second can. Mixture seems to fill 6 qt. cooker to less than half full; consider the 4 qt. cooker next time. This entry was originally posted at http://serenissima.dreamwidth.org/280935.html.