Zippy Spaghetti Sauce
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 3 quarts.
This thick and hearty sauce goes a long way to satisfy 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
Ingredients
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2 pounds ground beef
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1 cup chopped onion
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1/2 cup chopped green pepper
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2 cans (15 ounces each) tomato sauce
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1 can (28 ounces) diced tomatoes, undrained
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1 can (12 ounces) tomato paste
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1/2 pound sliced fresh mushrooms
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1 cup grated Parmesan cheese
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1/2 to 3/4 cup dry red wine or beef broth
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1/2 cup sliced pimiento-stuffed olives
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1/4 cup dried parsley flakes
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1 to 2 tablespoons dried oregano
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2 teaspoons Italian seasoning
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2 teaspoons minced garlic
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1 teaspoon salt
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1 teaspoon pepper
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Hot cooked spaghetti
Directions
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1.
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; crumble beef; drain.
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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.
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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