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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup grated parmesan cheese
- 1 cup chopped onion
- 2 pounds ground beef
- 2 teaspoons minced garlic
- 2 teaspoons italian seasoning
- 1/2 pound sliced fresh mushrooms
- 1 can (28 ounces) diced tomatoes undrained
- 1/4 cup dried parsley flakes
- hot cooked spaghetti
- 1/2 cup chopped green pepper
- 2 cans (15 ounces each) tomato sauce
- 1 can (12 ounces) tomato paste
- 1/2 cup sliced pimiento-stuffed olives
- 1/2 cup dry red wine or beef broth
- 1 tablespoons dried oregano
- Carbohydrate 116.310400544287 g
- Cholesterol 220.295207752021 mg
- Fat 53.8949290874587 g
- Fiber 11.4296829996977 g
- Protein 86.0162830443352 g
- Saturated Fat 21.3316738159576 g
- Serving Size 1 1 quarts. (1082g)
- Sodium 854.5342290124 mg
- Sugar 104.880717544589 g
- Trans Fat 7.9860431243123 g
- Calories 1331 calories
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.
