Southern Barbecue Spaghetti Sauce Recipe
I revamped our favorite sloppy joe recipe into this thick spaghetti sauce that simmers in the slow cooker. The flavor is jazzy enough to be interesting to adults, yet mild enough for the kids to enjoy. —Rhonda Melanson, Sarnia, Ontario
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
slow cooker
dairy free
- 2 garlic cloves minced
- 1 tablespoon ground cumin
- 2 tablespoons brown sugar
- 2 teaspoons chili powder
- 2 tablespoons worcestershire sauce
- 2 medium onions chopped
- 1 cup ketchup
- 1 medium green pepper chopped
- 1 can (14-1/2 ounces) diced tomatoes undrained
- 1/2 cup beef broth
- 1 pound lean ground turkey
- 1 can (8 ounces) tomato sauce
- 1 can (12 ounces) tomato paste
- 1-1/2 cups sliced fresh mushrooms
- 12 cups hot cooked spaghetti
- Carbohydrate 81.8939647179766 g
- Cholesterol 29.8614976916667 mg
- Fat 5.46934936059137 g
- Fiber 4.71197431050378 g
- Protein 20.4410813380738 g
- Saturated Fat 1.28717919112905 g
- Serving Size 1 1 serving (324g)
- Sodium 310.10534169615 mg
- Sugar 77.1819904074728 g
- Trans Fat 1.07823385934084 g
- Calories 462 calories
Directions In a large nonstick skillet, cook the turkey, onions, mushrooms and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Transfer to a 3-qt. slow cooker. Stir in the tomatoes, tomato paste, tomato sauce, ketchup, broth, Worcestershire sauce, brown sugar, cumin and chili powder. Cover and cook on low for 4-5 hours or until vegetables are tender. Serve with spaghetti. Yield: 12 servings. Originally published as Southern Barbecue Spaghetti Sauce in Light & Tasty April/May 2003, p37 Print Add to Recipe Box Email a Friend
