You know how this Caprese Pasta dish is the my favorite summer meal? Well this Pappardelle dish is my go to fall and and winter meal. I love having hearty dinners during the fall. It must be something to do with the chilly nights and how the sun goes down at 5.
This is a three part dish (pasta, marinara and meatballs), but the best part is that each component of the dish can be made separately. In my house, we make this marinara sauce and freeze it in small quart containers. This way whenever we need some we can thaw it out. Same thing for the meatballs, we make a whole batch and eat them for the whole week (meatball sub anyone?).
Today I bring you my recipe for the Slow Cook Marinara Sauce and tomorrow I’ll post Part 2: the meatballs (Update: you can find the recipe here)! This sauce’s secret is the addition of caramelized onions. They take about 30 minutes on the stove and then you pop those and the rest of your ingredients into the slow cooker for an easy, delicious, freezable marinara!
Slow Cook Marinara Sauce
Makes 2 Quarts
Prep Time: 5-10 minutes
Cook Time: 8 hours and 45 minutes (much of it is slow cooker time)
- 1 tablespoon olive oil
- 6 chops thinly sliced onions (about 3 medium onions)
- 1 teaspoon sugar
- 1/2 cup dry red wine
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 6 garlic cloves, crushed
- 2 (28-ounce) cans crushed tomatoes, undrained
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 2 (6-ounce) cans tomato paste
- Heat oil in a large saute pan over medium heat.
- Add onion and sugar, reduce heat to low. Cook for 45-60 minutes or until golden, stirring occasionally. (If you are in a rush, you can cook the onions on medium-low heat for 30 minutes, but the longer the onions can sit and caramelize on low heat, the better).
- Stir in wine. Cook 1 minute. Remove from heat and add to slow cooker.
- Add remaining ingredients to slow cooker and cook on low for 8 hours or high for 4.
Adapted from Cooking Light
Part 2 (with the meatballs) found here!