13.
SPAGHETTI SAUCE WITH MEATBALLS
Meatballs
1 pound Italian sausage
1⁄2medium onion, chopped
1 clove garlic, minced
1 egg
1⁄2teaspoon salt
1⁄4teaspoon pepper
1⁄2cup bread crumbs
2 ounces Parmesan cheese, grated
Sauce
1⁄2pound mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 15-ounce cans tomatoes, Italian-style
1 15-ounce can tomato sauce
1⁄4cup basil leaves
3⁄4teaspoon dried oregano
1⁄2teaspoon dried thyme
2 tablespoons sugar
1⁄4teaspoon crushed red pepper
1 bay leaf
Combine the meatball ingredients and form into 11⁄2inch balls. Place
into Slow Cooker. Combine remaining sauce ingredients and pour
over meatballs. Cover and cook on Low for 7-8 hours or until meat is
done. Remove bay leaf and serve with pasta.
12.
PORK WITH PEACH CHUTNEY
1 3-pound pork loin roast, boneless and tied
1 29-ounce can spiced or plain peaches, drained and chopped
1⁄4cup raisins
1⁄4cup brown sugar
1⁄4cup vinegar
1 small onion, chopped
1 tablespoon prepared mustard
1⁄4teaspoon salt
Combine ingredients except roast. Place roast in Slow Cooker and pour
chutney over roast. Cover and cook on Low for 8-10 hours.
SHREDDED PORK BARBECUE
2 pounds pork loin, boneless
1 15-ounce can diced tomatoes
1⁄2cup vinegar
1 medium onion, halved and sliced
2 tablespoons Worcestershire®sauce
3 tablespoons brown sugar
1⁄2teaspoon crushed red pepper flakes
1 teaspoon salt
1⁄2teaspoon pepper
1 16-ounce bottle barbecue sauce
Combine all ingredients except barbecue sauce in Slow Cooker. Cover
and cook on Low for 7-10 hours. Remove meat and discard bone.
Dice or shred meat and serve with barbecue sauce.
3 Quart Slow Cooker Use and Care Guide