Elba, I think you could try sauteing the veggies in the Nesco at 325-350F until you get the feel of doing it. Any higher and I think the veggies might burn. Be sure to monitor the Nesco while you are cooking and stir the veggies a lot.

I would think the sauce should simmer, not boil? Or I could be wrong. I've worked hard to get my chicken noodle soup recipe temp to just a low simmer which for my 6 qt Nesco is 300F. If you think the temp should be higher, then start it at 325F and check back often to see if the sauce is boiling too fast. You might find that 300F is good for your sauce too.

I just put my chicken noodle soup in the Nesco - third time I have made this recipe. It is so much more convenient in the Nesco. First I grease/spray the cooking well then add chopped onions, carrots, and celery plus 1 clove of garlic chopped. Then I sprinkle with salt, pepper and about 1/2 t dried thyme. I put the rack on top of the vegetables, then a 3 lb. whole chicken on the rack. Sprinkle with dried or fresh parsley over all and put in 8 cups chicken broth - or half broth and half water. Cook for one hour till meat is falling off the bone, take out the chicken on the rack and set to let cool. Put 3 cups of noodles (I love the kluski noodles for this soup) in the Nesco and cook until done. Add in the bite-sized chicken meat off the bone and a good spoonful of Better Than Bouillon chicken base and stir well. Taste for additional salt and pepper. Serve hot!

Let me know how your tomato sauce turns out! I might have to give that a try myself.

Teresa

After it really got going, the 300's seemed too high - it kept making a crust on the outer edge. Then I noticed words between the numbers (they are lighter and I'm getting a new eye prescription lol) so I put it on "slow cook" which is 225. The meatballs are in, I'm about to add the sausage. This way is much neater than my big pot - I'm so glad I tried it and I recommend it! Next time I'll try starting the onion and celery in it, thanks. I'll have to try your soup idea next!

I found this recipe online that might help us to make spaghetti sauce in the Nesco. This is for a 6-qt size oven, but I think it could be doubled easily if you have an oven larger than 6-qts.

I might try this tomorrow if I have all the ingredients.

The oven of soup made 3 quarts plus 2 cups of the chicken noodle soup recipe!

Teresa

Here is a link that might be useful: Spaghetti sauce in a 6-qt Nesco oven

Elba, I think you could easily start the vegetables in the Nesco, but they won't saute very well. A Nesco heats on the sides, not the bottom, so things don't brown on the bottom.

However, as you have noticed, it will get "crusty" on the sides where the heat is, as I was just reminded today with a batch of beans. 350 is definitely too hot for a simmer, I'd stick with 225-250.

My favorite use for the Nesco is to make stock, I can simmer the stuff for hours, or overnight, and then strain the solids and can the stock.

Annie

I deleted the duplicate post. I've had trouble lately with GW and my posts not showing up.

Earlier post today that did not show up:

Hey Annie!
Do you think we could "saute" the vegetables in a cup or two of beef broth to cook them some before we added the meat and rest of the tomato sauce ingredients? Or.....if you cook the meat sauce for over an hour or more, would the vegetables be cooked enough anyway?

Teresa

This post was edited by teresa_nc7 on Sun, Jan 25, 15 at 11:35

Thanks for the additional feedback, and I'll check out the link. I didn't realize the Nesco only heats on the sides - that makes sense, so I'll probably still start the onions, etc. in a skillet next time. Thanks for the stock idea! I'll be making some soon, and wouldn't have thought to put it in the Nesco. I'm so glad I am using it for other things. I was leary of buying it just to help my sister out with that extra turkey.

Teresa, the vegetables could easily be started in some broth, but they won't brown, of course. I think they would probably be done enough anyway, if the sauce was simmered for over an hour, but I don't like crunchy bits of garlic in sauce, and for some reason it always seems to be the garlic that's not done for me.

Elba, I also use the Nesco to simmer apple butter to thicken it before canning, no stirring a simmering pot full of apple butter lava/volcanoes, and it works great. Simmers a large batch of salsa too...

Annie.

I only made apple butter once - not such a large quantity - it sure was a lot better than Musselmans! Canning is an area I haven't really ventured into yet - the food safety part scares me. But like other things here, if I read about it enough, I eventually take the plunge.

Teresa, my Nesco is 18 quarts! (Since my initial reason for buying it was to cook a large turkey.) What is the reason for putting the chicken on the rack to make the soup?