Thursday, December 15, 2011

Crockpot pasta meat sauce with a twist

Ok, so I know what you're thinking: "ANOTHER pasta sauce recipe!?" because of course, we all have enough pasta sauce recipes in our closet!

But hear me out!!!

1-You won't have to keep going to check up on it
2-There is a twist that will give your pasta sauce a whole new depth.
3-No cleanup to do for splatters on the counter!!!

Seriously, if you have a crockpot, DO IT!

DO IT NOW!!!!! Ok, maybe not right now because for all I know, you're reading this in bed on your laptop at 1am while your significant other is snoring away on the left side of the bed. But do it when the sun is up because you won't regret it. You will have enough to freeze and the kids will ask for seconds (And I say this so firmly because I've got proof. Picky-eaters proof!)

So, what's the twist? Ha-ha, very funny, it's not squirrel meat! (Although, those little cute furry punks who dig up our back yard are really asking for it....)

It's fish sauce. Oh, don't make that face, it's really not attractive. That's the same face my better half made when I first talked about cooking with fish sauce. Then he tasted the sauce I made the first time and hasn't stopped eating it since. Didn't even leave me when he found out what I put in it! LOL!

It's really quite quick to prep. The only part that takes more time is cooking the beef. So let's get to it!

Tramie's pasta meat sauce with a twist:
(serves... a lot...)
  • 2 pounds extra lean ground beef
  • 2 cloves of garlic, minced
  • 2 cans of diced tomatoes n the juice, 796ml / 28oz each
  • 1 can of crushed tomatoes, 796ml / 28oz
  • 4-6 tbsp fish sauce (to taste)
  • 2 bay leaves
  • 2 branches of fresh oregano, washed 
  • 2-3 branches of fresh parsley, washed, discard stems and mince
Cook the ground beef with the garlic in a skillet over high heat. Draining the fat is optional. I don't :) Let it cool down.

Pour the 3 cans of tomatoes into your crockpot. Blend thoroughly with a handheld blender (Or in a blender and then put them in the crockpot.

Add the fish sauce. Now, this is important: I don't actually measure the exact amount, this is totally eyeballed. So add and taste slowly. It doesn't have to be salty right away, remember, you can always add more after.

Then add in the meat and the rest of the herbs. Set your crockpot on low for 6 hours.

Now go finish up your holidays shopping, because THAT will not do itself.


Katie said...

Fish sauce? I need to try this!

Donna Ellis said...

hmmmm, fish sauce, eh? I haven't seen that in the grocery store, but then, I haven't looked for it, either! So I need to try this! Thanks for the recipe!

Anonymous said...

everything I have tried from your blog has been delish ! I think this sounds interesting so will try it!

"Tramie" said...

Let me know how it goes & if you guys like it!!! :D happy holidays!!!!

Pam said...

I always add soy sauce and red wine for meat sauce/white wine for seafood sauce. Will definitely try fish sauce next time.

Elena said...

I'll try the fish sauce this week before Christmas. It sounds delicious.

Anna C. said...

Ohh. I never actually thought of adding fish sauce to this kind of recipe...
I absolutely love fish sauce in my dishes. It does add a something!
This is great idea (:

"Tramie" said...

Wow guys!!! Im so happy you are gonna try this out!!! Im really excited to see how you will like it! Happy Holidays and may your belly be filled with yummies!!!

Dman said...

I intend to try this recpe, maybe substuting for the ground beef home-made meatballs comprised of a mixture of ground beef, pork and lamb.

One also could substitute the fish sauce with a small tin of anchovies, drained and mashed with a fork.

The anchovies are undetectable in the finished sauce, but their presence lends depth to the sauce.

Carole said...

Interesting! You might be interested in this post I did on fish sauce.

"Tramie" said...

Interesting post indeed, Carole! Thank you for the link! And thank you for visiting! :D