Alpo Posted November 15, 2019 Share Posted November 15, 2019 My recipe starts with a half gallon of water. I add my other ingredients, and it simmers for several hours, while the flavors meld, the water cooks off and the sauce thickens. But with the lid on a crock pot the water will never cook off, so the sauce will not get thick. With the lid off of a crock pot, I don't know if it gets hot enough for the water to cook off. I know my wife used the crockpot and my recipe one time, and it looked like pale pink soup. So has anyone ever done it? Anyone have any tips? Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted November 15, 2019 Share Posted November 15, 2019 Water will definitely cook off in a crock pot. It’s not sealed that tight. I always check the level several times when cooking. Could be you just have too much in there. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted November 15, 2019 Share Posted November 15, 2019 You’re making Spaghetti sauce, not spaghetti, right? Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted November 15, 2019 Share Posted November 15, 2019 The sauce I make on the stove. The pasta I cook in the microwave. it works great. https://www.youtube.com/watch?v=gFnM44ySEQ4 Link to comment Share on other sites More sharing options...
Alpo Posted November 15, 2019 Author Share Posted November 15, 2019 4 hours ago, Marshal Mo Hare, SASS #45984 said: You’re making Spaghetti sauce, not spaghetti, right? True. Actually I no longer do spaghetti at all. I do angel hair - it cooks faster. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted November 16, 2019 Share Posted November 16, 2019 6 hours ago, Marshal Mo Hare, SASS #45984 said: You’re making Spaghetti sauce, not spaghetti, right? https://www.delish.com/cooking/recipe-ideas/a19660462/easy-crockpot-spaghetti-recipe/ https://www.thecountrycook.net/crock-pot-spaghetti-and-meatballs-all-in-one/ Link to comment Share on other sites More sharing options...
Alpo Posted November 16, 2019 Author Share Posted November 16, 2019 Many many years ago, when I was a boy sprout, an assistant scoutmaster on a camping trip showed me how to make spaghetti and sauce in the same pot. He used a packaged sauce - powder, since Ragu and Prego had not been invented yet - and when he had the sauce bubbling merrily he just dropped the spaghetti in it. Wasn't bad. Wasn't as good as Mama's, but wasn't bad. And took a whole lot less time to make. Link to comment Share on other sites More sharing options...
Cat Brules Posted November 16, 2019 Share Posted November 16, 2019 9 hours ago, Marshal Mo Hare, SASS #45984 said: You’re making Spaghetti sauce, not spaghetti, right? + 10 Link to comment Share on other sites More sharing options...
Colorado Coffinmaker Posted November 16, 2019 Share Posted November 16, 2019 Ummm .. Ah .. NO Link to comment Share on other sites More sharing options...
BLACKFOOT SASS #11947 Posted November 16, 2019 Share Posted November 16, 2019 Put in less water! You can always add water but it is difficult to take out. Blackfoot Link to comment Share on other sites More sharing options...
Sgt. C.J. Sabre, SASS #46770 Posted November 17, 2019 Share Posted November 17, 2019 If you're trying to make it fast, you're doing it wrong. GOOD spaghetti takes time. I've been at it for an hour and a half and my sausages aren't even done yet. It's 1345 now and we'll be eating around 1700. Link to comment Share on other sites More sharing options...
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