Recipes for National Sauce Month
Did you know this March is National Sauce Month? Celebrate this notable occasion by prepping some of your favorite variations of this dish with your slow cooker. From creamy Alfredo pasta sauce to sweet fruit dessert glaze, your slow cooker can prepare some of your favorite recipes while you go through your daily actions.
Looking for some sauce-piration? Try one of these slow cooker favorites this month.
Classic Italian Red Sauce
Make a large vat of this zesty Italian sauce and keep it stored in your fridge for the whole week, coating it on pasta, lasagna or pizza as desired. Bonus? This mix transfers well from your slow cooker to the freezer, then back again.
- 1 pound ground beef (or turkey), browned
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chopped mushrooms
- Olive oil
- 1 28-ounce can tomato puree
- 1 15-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 2 cups water
- Fresh basil leaves
- 1 tablespoon oregano
- Salt and pepper to taste
Line your slow cooker with nonstick cooking spray. Add tomato puree, diced tomatoes, tomato sauce, water, cooked meat, basil, oregano, salt and pepper to the slow cooker. Stir the ingredients until they're well-blended, then allow them to cook for about two hours on low. Right before the two-hour mark, coat the bottom of a medium-sized skillet with olive oil, then sautée onions, garlic and mushrooms until the onion becomes translucent. Transfer the mix to the slow cooker, then stir it all together. Allow the sauce to cook for an additional two hours on low, stirring every 20 minutes or so to ensure foods don't stick to the bottom.
Slow Cooker Fruit Glaze
This sweet and savory sauce is ideal for drizzling over waffles, ice cream, pies or pancakes.
- 1 pound fresh strawberries
- 4 ounces blueberries
- 4 ounces raspberries
- 1 jar apricot preserves
- 1/4 cup sugar
- 1/4 cup water
Place a slow cooker liner at the bottom of your appliance. Wash your strawberries, blueberries and raspberries, then chop them into small pieces. Add them to a large mixing bowl, then combine with preserves, sugar and water. Whisk together the ingredients until they're well-blended. Pour the mixture into your slow cooker, then cover the stoneware. Allow the glaze to cook for about four to five hours on low, or until the sauce has thickened. You can serve this glaze hot or cold, but if you want it cooler, you'll need to store in the fridge and allow it to thaw on the counter for about 10-15 minutes before serving.