This crockpot recipe requires less than 20 minutes of hands-on time and is the perfect make-ahead meal for entertaining.
- 2 tablespoons olive oil
- 1 onion chopped
- 1 ½ pounds cremini mushrooms chopped in ½-inch pieces
- 1 teaspoon minced garlic
- 6 ounces tomato paste.
- 28 ounces crushed tomatoes
- ¾ cup Holland House Red Cooking Wine
- 1 teaspoon Italian seasoning
- Salt and pepper
- ½ cup half and half
- For serving: Zucchini noodles or gluten-free pasta.
Heat oil over medium-high heat. Add the onion and mushrooms and cook for about 15 minutes, or until the vegetables are softened and start to brown. Add garlic and tomato paste and cook for one minute.
Transfer to a Crock-Pot. Stir in the crushed tomatoes, red cooking wine, Italian seasoning, salt, and pepper. Cook over low heat for 4 to 6 hours.
Stir in the half and half and cook until warm, about 10 more minutes. Serve with zucchini noodles or gluten-free pasta.
Calories: 144kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 312mg | Potassium: 956mg | Fiber: 4g | Sugar: 9g | Vitamin A: 591IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 2mg