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Old school spaghetti

Linda’s Old Fashioned Spaghetti is my mother in law’s signature dish and one we always look forward to whenever we visit them in Georgia. A meaty spaghetti with a sauce that is definitely a step up from your typical store bought canned sauce and far more flavorful than what most folks are used to. Linda usually makes it on the stovetop, setting aside hours for it to simmer and cook down. Last time we visited she mentioned that she would like to have a slow cooker version so that she could put it in the crock pot in the morning and not have to fuss over it throughout the day.

Well all she had to do was tell me she wanted it! I came home and immediately set out to adapt the recipe for the slow cooker. Now we can all have this bold and flavorful meat sauce spaghetti just by tossing in the ingredients and walking away.


300 g to 500 g pasta (see note)
To make the cherry tomato sauce:
600 g cherry tomatoes
1 liter four tablespoons
high-quality olive oil, as much as 100 ml
2 cloves minced garlic
½ salt,
½ teaspoon freshly ground black pepper
teaspoon sugar optional
A few leaves of fresh basil or the like, or to taste

To serve:

Grated Parmesan cheese optional

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Directions :

Cooking pasta:Bring a big quantity of salted water to a boil and cook the spaghetti in step with package deal instructions.Save 1 cup (250 ml) of spaghetti water (you can’t use up all the water, but the more the better!) Describe the rest.
To make cherry tomato sauce:Over medium warmth, heat olive oil in a big saucepan or skillet.If you want to reduce the acidity of tomatoes, you can add cherry tomatoes, chopped garlic, salt, pepper, and sugar.Simmer for a few minutes, stirring occasionally, until the tomatoes are tender on all sides.After about five minutes, some tomatoes will begin to burst.Squeeze the tomatoes with a fork until they are lightly mashed to allow the juice to drain.Remove from the warmth and add the basil. Taste and modify seasonings.
Put the pasta in the pot, stir in the pasta and sauce.If necessary, add some water from the specific cooking water to thicken the sauce. Throw to collect.Serve: Divide cherry tomato pasta into 4 bowls.Sprinkle with grated Parmesan cheese.
Enjoy !

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