Zippy Spaghetti Sauce
Simple & Delicious
- try a FREE ISSUE today!
"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!
SERVINGS: 13
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 6 hours
Ingredients:
- 2 pounds ground beef
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 2 cans (15 ounces each) tomato sauce
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (12 ounces) tomato paste
- 1/2 pound sliced fresh mushrooms
- 1 cup grated Parmesan cheese
- 1/2 to 3/4 cup dry red wine or beef broth
- 1/2 cup sliced pimiento-stuffed olives
- 1/4 cup dried parsley flakes
- 1 to 2 tablespoons dried oregano
- 2 teaspoons Italian seasoning
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- Hot cooked spaghetti
Directions:
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker.
Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, Parmesan cheese, wine or broth, olives, parsley, oregano, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti. Yield: about 3 quarts.