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Zippy Spaghetti Sauce

This thick and hearty sauce goes a long way to fill my hungry family. They enjoy any leftovers ladled over thick slices of grilled 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! —Elaine Priest, Dover, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    3 quarts


  • 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


  • 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, cheese, wine, olives, parsley, oregano, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti.
Nutrition Facts
1 cup: 255 calories, 13g fat (4g saturated fat), 52mg cholesterol, 930mg sodium, 16g carbohydrate (7g sugars, 4g fiber), 20g protein.

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Average Rating:
  • tsuop
    Mar 1, 2020

    Eliminate the olives

  • michellejsco
    Dec 9, 2019

    We loved this sauce! I used it on spaghetti the first time and in a lasagna the second. I don't usually like mushrooms or olives, but you could barely tell they were there after being in the crock pot all day. The flavor was delicious!

  • JennatheBaker
    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.

  • deebieg
    Nov 12, 2012

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

  • kgburgess
    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.

  • zeppekitty
    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.

  • ejt325
    Mar 24, 2011

    very quick and easy!

  • mizzinangel
    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.

  • OlliesMom58
    Apr 21, 2010

    No comment left

  • teacher57
    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.