Zippy Spaghetti Sauce

By bakers_delight85

The leftovers are delicious ladled over thick slices of garlic bread.

Ingredients

• 2 pounds ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 cans (15 ounces each) tomato sauce
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (12 ounces) tomato paste
• 1/2 pound sliced fresh mushrooms
• 1 cup grated Parmesan cheese
• 1/2 to 3/4 cup dry red wine or beef broth
• 1/2 cup sliced pimiento-stuffed olives
• 1/4 cup dried parsley flakes
• 1 to 2 Tbsp. dried oregano
• 2 tsp. Italian seasoning
• 2 tsp. minced garlic
• 1 tsp. salt
• 1 tsp. pepper
• Hot cooked spaghetti

Preparation

Step 1

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-quart slow cooker.
Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, Parmesan cheese, wine or broth, olives, parsley, oregano, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti.