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"This thick and hearty sauce goes a long way to fill a hungry family!" says Elaine Priest from her home in Dover, Pennsylvania. "Any leftovers they enjoy another day ladled over thick grilled slices of garlic bread. To make sure I have the ingredients on hand, I keep a bag of chopped green pepper in my freezer and minced garlic in my fridge-always!
This recipe is:
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Nutritional Facts 1 serving (1 cup) equals 212 calories, 9 g fat (4 g saturated fat), 39 mg cholesterol, 704 mg sodium, 14 g carbohydrate, 4 g fiber, 18 g protein.
Originally published as Zippy Spaghetti Sauce in Simple & Delicious January/February 2007, p37
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Feb. 29, 2012 by kgburgess
This was really, really good! I threw this into the crockpot between church and going to the symphony because I knew I'd be short on time for making dinner by the time I got home again. I had this delicious sauce waiting for pasta when I returned. Very simple, very hearty and chunky, and quite tasty! My husband really hates jarred sauce, but he liked this very much. It really made a lot, too! We had lots of leftovers, and then I finally froze the last of it for a quick meal some other time.
Reviewed on Jan. 07, 2012 by zeppekitty
This is the best spaghetti sauce I've ever made on my own. It's easy to throw together and makes a lot so there's some to freeze. This will be my go to recipe from now on.
Reviewed on Mar. 24, 2011 by ejt325
very quick and easy!
Reviewed on Jan. 02, 2011 by mizzinangel
my family thought it was a great spaghetti sauce, so we'll definetely make it again. I never have time to slow cook it though so i just simmer it awhile on the stove and it still tastes great. i also use it for my lasagna and was told that it was the best lasagna they'd ever had.
Reviewed on Jan. 19, 2010 by teacher57
This is our family's favorite spaghetti sauce recipe. We would rather have this than any sauce we have had in a restaurant. It makes a large amount and we always have extra sauce to freeze.
Reviewed on Jul. 17, 2009 by tieerex
This is a great alternative to jar sauce. I'm not fond of green peppers so I added some green olives with pimentos and some zucchini from the garden. I also used fresh herbs because they are so bold.
Reviewed on Nov. 07, 2008 by Cottage1
Cover and cook on low for 6 hours.
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