There have been many times in my life where I loved a recipe, but wasnt so keen on the length of time to be involved in making it. I don’t want to have to be stuck to the house because something has to sit on the stove for 3 hours. Ain’t nobody got time for dat!
I can’t remember how old I was when I first started applying recipe modifications to my cooking style, but it was probably one of the best milestones of my “kitchen” life. My mother likes to call me a savory cook…I can kind of feel my way through a recipe rather than follow it step for step. I also figured out how to use my crock pot, and to use it often. I can modify almost any recipe that requires quite a bit of cooking time in the stove or oven, and make it crock pot friendly. If someone asked me which kitchen appliance I couldn’t live without, it would definitely be that one!
This recipe is actually a Rachel Ray modification. I make it every 2 months or so in large batches and it is INCREDIBLY easy! We use it in lasagna, over chicken, on pizza, etc. Really, anywhere you use a red sauce, this one will work for you…and your time schedule
You’ll never go back to the jar!
Continue here for picture tutorial:
Open cans of red sauce and pour them into crock pot. Add salt, pepper, red pepper flakes and olive oil.
Crush garlic cloves and remove skins (no need to chop). Add to crockpot . If using anchovies, chop fine. Add to crockpot. Side note: the anchovies don’t given the sauce a fishy flavor at all. It actually helps to give a more authentic italian flavor.
Add wine to crock pot. Stir all ingredients well. Set crock pot to low for 4 hours. Walk away and enjoy your day!
When sauce is done and cooled, stir well and separate into freezer bags in 2 cup portions. Freeze unused sauce.
When ready to use frozen sauce, remove from freezer bag and thaw over low heat in a sauce pan. This is the most effective method. Stir well before using.