Slow-Cooked Beef Spaghetti Sauce Recipe

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Slow-Cooked Beef Spaghetti Sauce Recipe
Slow-Cooked Beef Spaghetti Sauce Recipe photo by Taste of Home
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Slow-Cooked Beef Spaghetti Sauce Recipe

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Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 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.
Originally published as Slow-Cooked Spaghetti Sauce in Simple & Delicious March/April 2010, p51

Nutritional Facts

3/4 cup: 186 calories, 8g fat (3g saturated fat), 56mg cholesterol, 452mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.

  • 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
  1. 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.
Originally published as Slow-Cooked Spaghetti Sauce in Simple & Delicious March/April 2010, p51

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Reviews forSlow-Cooked Beef Spaghetti Sauce

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jpsluis User ID: 2086387 149682
Reviewed Jun. 4, 2010

"Did not taste good at all. Family ate it because we were hungry."

MY REVIEW
lurky27 User ID: 1251896 207277
Reviewed May. 28, 2010

"We followed this recipe verbatim, and it just didn't taste that great. The beef had an odd consistency. There are many other recipes for spaghetti sauce that I would make again before this one.

~ Theresa"

MY REVIEW
ldkennard User ID: 2126634 60136
Reviewed Feb. 27, 2010

"This recipe was excellent and one I will surely make again. Tastes great leftover as well!"

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