Ingredients
1 onion, peeled
Two 14-ounce cans crushed tomatoes
1 cup beef broth
1/4 cup firmly packed brown sugar
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon Worcestershire sauce
1 teaspoon unsweetened cocoa powder
One 14-ounce can evaporated milk
2 tablespoons butter
Salt and black pepper to taste
Preparation
1. Puree onion in a blender or food processor along with enough tomatoes to yield about 4 cups of tomato puree.
2. Pour puree into a 4- to 5-quart slow cooker along with broth, brown sugar, basil, Worcestershire, and cocoa powder. Cover and cook on Low 6 to 8 hours.
3. Ten minutes before serving, stir in evaporated milk and butter; season with salt and pepper. Heat an additional 10 minutes, and serve.
1 onion, peeled
Two 14-ounce cans crushed tomatoes
1 cup beef broth
1/4 cup firmly packed brown sugar
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon Worcestershire sauce
1 teaspoon unsweetened cocoa powder
One 14-ounce can evaporated milk
2 tablespoons butter
Salt and black pepper to taste
Preparation
1. Puree onion in a blender or food processor along with enough tomatoes to yield about 4 cups of tomato puree.
2. Pour puree into a 4- to 5-quart slow cooker along with broth, brown sugar, basil, Worcestershire, and cocoa powder. Cover and cook on Low 6 to 8 hours.
3. Ten minutes before serving, stir in evaporated milk and butter; season with salt and pepper. Heat an additional 10 minutes, and serve.
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