Crock-Pot Spaghetti Sauce with Mushroom & Bell Pepper
A traditional and delicious spaghetti sauce that can easily be made with the help of your slow cooker.
Yield
6 servingsPrep
30 minCook
6 hrsReady
6 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef
ground |
|
| 1 | each |
onions
chopped |
|
| 2 | each |
tomatoes
1 lb cans, cut up |
|
| 1 | each |
tomato sauce
8 oz can |
*
|
| 1 | each |
tomato paste
12 oz can |
*
|
| 1 | cup |
vegetable stock
or chicken or beef |
|
| 2 | tablespoons |
parsley leaves
|
|
| 1 | tablespoon |
sugar
brown |
|
| 1 | teaspoon |
oregano
dried leaves |
|
| 1 | teaspoon |
basil
dried leaves |
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
mushrooms, canned
or fresh, sliced (optional) |
|
| 1 | whole |
green bell peppers
small, diced (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef
ground |
|
| 1 | each |
onions
chopped |
|
| 2 | each |
tomatoes
1 lb cans, cut up |
|
| 1 | each |
tomato sauce
8 oz can |
*
|
| 1 | each |
tomato paste
12 oz can |
*
|
| 237 | ml |
vegetable stock
or chicken or beef |
|
| 3E+1 | ml |
parsley leaves
|
|
| 15 | ml |
sugar
brown |
|
| 5 | ml |
oregano
dried leaves |
|
| 5 | ml |
basil
dried leaves |
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
mushrooms, canned
or fresh, sliced (optional) |
|
| 1 | whole |
green bell peppers
small, diced (optional) |
*
|
Directions
Brown meat, pepper and onion in fry pan, drain off fat; transfer to crockpot. Add remaining ingredients. Cover and cook on Low for 6 to 8 hours. Serve over hot spaghetti.
Note: Can be made ahead and frozen.
