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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 13 |
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This thick and hearty sauce goes a long way to fill a hungry family! says Elaine Priest from her home in Dover, Pennsylvania. Any leftovers they enjoy another day ladled over thick grilled slices of 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! 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 tablespoons dried oregano |
2 teaspoons italian seasoning |
2 teaspoons minced garlic |
1 teaspoon salt |
1 teaspoon pepper |
hot cooked spaghetti |
Directions:
1. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
2. 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. Yield: about 3 quarts.
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