Slow-Cooker Meaty Italian Spaghetti Sauce

Photo by Helen (#2) C.
Adapted from bettycrocker.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

Ingredients

  • 2

    lb bulk Italian pork sausage or ground beef

  • 2

    large onions, chopped (2 cups)

  • 2

    cups sliced fresh mushrooms (6 oz)

  • 3

    cloves garlic, finely chopped

  • 1

    can (28 oz) diced tomatoes, undrained

  • 2

    cans (15 oz each) tomato sauce

  • 1

    can (6 oz) tomato paste

  • 1

    tablespoon dried basil leaves

  • 1

    teaspoon dried oregano leaves

  • 1

    tablespoon sugar

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 1/2

    teaspoon crushed red pepper flakes

Directions

1 Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain. 2 Spoon sausage mixture into cooker. Stir in remaining ingredients. 3 Cover; cook on Low heat setting 8 to 9 hours. Expert Tips: Ladle this versatile sauce into refrigerator or freezer containers; cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen spaghetti sauce, place container in the refrigerator about 8 hours. Serve with penne pasta, Caesar salad and Italian bread. Stir about 1/4 cup of chopped fresh parsley into the sauce during the last 5 minutes of cooking. Serving Size: 1 Serving Calories90 ( Calories from Fat45), Total Fat5g (Saturated Fat1 1/2g, Trans Fat0g ), Cholesterol15mg Sodium450mg Total Carbohydrate7g (Dietary Fiber1g Sugars4g ), Protein4g

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