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Crock-Pot Spaghetti Sauce with Mushroom & Bell Pepper

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Submitted by lynn in ma

A traditional and delicious spaghetti sauce that can easily be made with the help of your slow cooker.

YIELD

6 servings

PREP

30 min

COOK

6 hrs

READY

6 hrs

Ingredients

1 453.6
POUND G BEEF
ground
1 1
EACH EACH ONIONS
chopped
2 2
EACH EACH TOMATOES
1 lb cans, cut up
1 1
EACH EACH TOMATO SAUCE
8 oz can *
1 1
EACH EACH TOMATO PASTE
12 oz can *
1 237
CUP ML VEGETABLE STOCK
or chicken or beef
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
1 15
TABLESPOON ML SUGAR
brown
1 5
TEASPOON ML OREGANO
dried leaves
1 5
TEASPOON ML BASIL
dried leaves *
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 237
CUP ML MUSHROOMS, CANNED
or fresh, sliced (optional)
1 1
WHOLE 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 255 50% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 560mg 23%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 44g
Vitamin A 12% Vitamin C 22%
Calcium 3% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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