Servings: 8 to 10
Ingredients:
- 1 1/2 pounds ground chuck or ground round (I’m going to try this with ground buffalo)
- 1 1/2 cups chopped onion
- 2 cloves garlic, minced
- 1 large can (28 ounces) tomatoes, broken up
- 2 cans (6 ounces each) tomato paste
- 2 ribs celery, chopped
- 2 teaspoons Celtic Sea Salt
- 2 teaspoons dried leaf oregano, crumbled
- 1 teaspoon dried leaf basil, crumbled
- 1 small bay leaf
Directions:
1. Brown ground beef in a large skillet; drain off excess fat.
2. Place ground beef and remaining ingredients in slow cooker.
3. Cover and cook on LOW for 8 to 10 hours.
*Tip: If you want to reduce the acidity from the tomatoes, put a whole raw carrot into the sauce while it simmers or stews in the slow cooker. When the carrot is cooked, remove it and throw it away. The carrot will absorb the acids from the tomatoes.
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