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Slow-Cooked Beef Spaghetti Sauce

Slow-Cooked Beef Spaghetti Sauce
Down-home and delicious, this sauce simmers fuss-free for hours, leaving you time to start a spring garden or more. Kim Stewart - North Little Rock, Arkansas
10 ServingsPrep: 15 min. Cook: 8 hours

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 1-1/2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 garlic cloves, minced
  • 4 bay leaves
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried rosemary, crushed
  • Hot cooked spaghetti

Directions

  • In a large skillet over medium heat, cook beef until no longer pink;
  • drain. Transfer to a 5-qt. slow cooker. Stir in the green pepper,
  • onion, water, tomatoes, tomato sauce, paste, garlic and seasonings.
  • Cover and cook on low for 8 hours or until bubbly. Discard bay
  • leaves; serve over spaghetti. Yield: 2 quarts.
© Taste of Home 2013

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Slow-Cooked Beef Spaghetti Sauce (continued)

Nutrition Facts: 3/4 cup sauce (calculated without spaghetti) equals 186 calories, 8 g fat (3 g saturated fat), 56 mg cholesterol, 452 mg sodium, 9 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.
© Taste of Home 2013