Crockpot Spaghetti Sauce

This was dinner.  So delicious.  I ate it over Zoodles (zucchini noodles) and the kids ate it with whole wheat spaghetti.  Maria thought it was great that I put her vegetables right in the sauce!  I was just happy that the kids ate it.  The first time I think they’ve eaten homemade sauce without complaints… plus there was no added sugar.  I figured the carrots and the fire-roasted tomatoes would add enough sweetness. PLUS this was totally Whole 30 compliant!

Just a couple minor tweaks from the original that I found at  Wellness Witness
Crockpot Spaghetti Sauce #whole30

Crockpot Spaghetti Sauce

2 onions, chopped
3 tsp minced garlic
3/4 cup chopped carrots
2 lbs ground beef
3- 28oz cans crushed FIRE-ROASTED tomatoes
1 can tomato paste
2 tbsp Extra Virgin Olive Oil
1 tsp thyme
1 tsp salt
2 tsp oregano
2 tsp. basil (dried)
1 tsp. onion powder
12 oz frozen spinach*

In large skillet, heat up the Extra Virgin Olive Oil on Medium-High heat. Add
the carrots, onion and garlic and sauté until translucent. Add ground beef and cook until no longer pink.  Once done, drain fat and then add to a large slow cooker.

Add all other ingredients and stir. Cook for 8-9 hours on low.

This makes LOTS!  It is probably 3-4 meals total.  I love having a stocked up freezer!

*I found a bag of frozen spinach at Trader Joe’s.. it wasn’t as mushy as the traditional frozen box, you typically find…

 

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