Zippy Spaghetti Sauce Recipe
Zippy Spaghetti Sauce Recipe photo by Taste of Home
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Zippy Spaghetti Sauce Recipe

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4.5 9 9
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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!
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES:13 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 13 servings

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

Nutritional Facts

1 cup: 212 calories, 9g fat (4g saturated fat), 39mg cholesterol, 704mg sodium, 14g carbohydrate (8g sugars, 4g fiber), 18g protein

Directions

  1. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, cheese, wine, 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.
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.


Reviews for Zippy Spaghetti Sauce

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
JennatheBaker
Reviewed Jul. 25, 2015

"The sauce was pretty good, but it seemed like it was missing something. I left out the olives because my family does not care for them, but I would like to add something else to take their place. Maybe that would add more flavor. I served it with roasted brussel sprouts, and whole grain spaghetti, and overall it was well liked."

MY REVIEW
deebieg
Reviewed Nov. 12, 2012

"This was extremely bland and tasteless. I won't be making it again."

MY REVIEW
kgburgess
Reviewed Feb. 29, 2012

"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."

MY REVIEW
zeppekitty
Reviewed Jan. 7, 2012

"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."

MY REVIEW
ejt325
Reviewed Mar. 24, 2011

"very quick and easy!"

MY REVIEW
mizzinangel
Reviewed Jan. 2, 2011

"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."

MY REVIEW
teacher57
Reviewed Jan. 19, 2010

"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."

MY REVIEW
tieerex
Reviewed Jul. 17, 2009

"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."

MY REVIEW
Cottage1
Reviewed Nov. 7, 2008

"Cover and cook on low for 6 hours."

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