This is how I made the double batch. Some of my substitutions were of necessity, some just creativity.\
- 1 Tablespoon butter
- 1 teaspoon olive oil
- 3 large onions, finely chop (hand chop -they are better I promise)
- 3 large green peppers, finely chopped
- 1 large red pepper, finely chopped (I actually use the mini sweets, but I use about 1 regular pepper's worth)
- 6 stalks celery, finely chopped
- 6 carrots, finely copped
- 2 Tablespoons minced garlic
- 4 28 oz cans crushed tomatoes (I actually ended up using 8 15 oz, but just because it is what I stock in my pantry. Definitely if just purchasing for this I would buy the bigger cans)
- 2 6 oz. cans tomato paste
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 2 Tablespoons Italian seasoning
- 1 tablespoon oregano
- 1 Tablespoon thyme
- 1 Tablespoon basil
- 4 bay leaves
- 2 teaspoons salt
- 1 1/2 teaspoon pepper
- In a large skillet heat butter over medium high heat. Add onions and saute until onions are soft and translucent. Transfer to a 5-6 quart slow cooker. (This barely fit in my 5 quart and I mean barely. I had to stir very carefully.)
- In the same skillet, heat oil and add the remaining vegetables. Saute for 3 minutes. Add garlic and saute for a couple more minutes. Transfer to slow cooker.
- Add remaining ingredients to slow cooker. Stir well. Cook on low for 6-8 house or on high for 4-5. Remove bay leaves. Cool completely if planning to freeze immediately.
We used 1/2 of this or so for spaghetti the first night I made it, then used some for the pizza bites I made the next day. The rest went into the freezer.