Brandon Signorino's Award-Winning Sauce Spaghetti Sauce Cook-Off 2011 -2 quarts heavy whipping cream - 4 sticks unsalted sweet cream butter - 18 oz. freshly grated cheese (12 oz. romano + 6 oz. parmesan) 1) Pour heavy cream into slow-cooker. Heat, covered, on "low" for one hour. 2.) Put one stick of butter in at a time. Let each stick melt completely, then stir well before adding next stick. 3.) Once last stick is melted and stirred in, start slowly adding cheese in while stirring. Once all cheese is in, stir vigorously, attempting to crush any dry clumps. 4, Once as many dry clumps are crushed as possible, cover and continue heating on’ low until it barely begins to bubble (about 45 minutes to an hour). At this point, turn the heat off, stir a bit, and allow the sauce to thicken for about an hour (covered). To keep warm, set on "warm" for as long as needed after the hour of thickening time. { t eee i