Slow Cooker Spaghetti Sauce with Garlic Knots

Homemade spaghetti sauce is so easy to make in the slow cooker with a few pantry staples that you can make it fresh anytime you're in the mood for a big plate of pasta. Sprinkle some parmesan on top and you have a budget friendly kid-approved dinner! 

Ingredients

For the Sauce:

• 2- 28oz cans crushed tomatoes
• 1-6oz can tomato paste
• 1 yellow onion, diced
• 1 tsp garlic salt
• 1/2 tsp garlic powder
• 1 Tbsp dried basil
• 2 tsp dried oregano

Slow Cooker Spaghetti Sauce with Garlic Knots

• 1 Tbsp granulated sugar
• 1 1/2 tsp kosher salt
• 8 cranks fresh black peppercorns

For the Garlic Knots:

• 12 frozen Rhode's white dinner rolls
• 1/2 cup butter
• 1 tsp garlic salt
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt

Instructions

1. For the sauce, mix all ingredients together in slow cooker. Cover, turn on low and heat for 8 hours. Serve immediately over pasta, or allow to cool and freeze in ziploc freezer bags.
2. For the knots, thaw dinner rolls on parchment paper for about two hours (until no longer frozen, but not risen). Roll each roll into about a 6 inch log, tie ends into a knot. Place each knot in a buttered, 9inch round baking pan (need two). Continue until all rolls in are the pan.
3. Cover rolls with plastic wrap and allow to double in size (about 3 hours).
4. Melt butter. Whisk in garlic powder and garlic salt. Pour over rolls. Bake in a 350 degree oven for 15-20 minutes. Remove and sprinkle with kosher salt. Serve and enjoy.

Source Recipes Here

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