CrockPot LOVE ~ Classic Spaghetti

Today's CrockPot LOVE recreates your grandmothers spaghetti sauce without standing over the stove for five hours, stirring and stirring. Well, it's close enough. I love this recipe because it's filled with tons of veggies and comes together fairly quickly. I usually combine steps one and two since I use very lean beef without a lot of fat. I also let the crock pot go without the lid for the last hour and a half so that the sauce cooks down and thickens. I usually serve it with some whole grain spaghetti and a lovely side salad.
Bon Appetite!
Mary

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Classic Spaghetti
recipe from "Best-Loved Slow Cooker Recipes" by the Rival Crock-Pot
2 TBSP olive oil
2 onions, chopped
2 green or red bell peppers, sliced
2 stalks of celery, sliced
4 tsp minced garlic
3 pounds lean ground beef
2 carrots, diced
1 cup mushroom, sliced
1 can (28oz) tomato sauce
3 cups of water
1 can (28oz) of stewed tomatoes, undrained
2 TBSP minced parsley
1 TBSP dried oregano
1 TBSP sugar
2 tsp salt
2 tsp black pepper
1 pound dry spaghetti

Directions:
1. Heat oil in large skillet over medium-high heat until hot. Add onions, bell peppers, celery and garlic: cook and stir until tender. Transfer to crock-pot.
2. In same skillet, brown ground beef. Drain and discard fat.
3. Add beef, carrots, mushrooms, tomato sauce, water, tomatoes with juice, parsley, oregano, sugar, salt and black pepper to crock-pot. Cover and cook on LOW for 6-8 hours or HIGH for 3-5 hours, or until done.
4.Cook spaghetti according to package directions; drain. Serve sauce over cooked noodles.

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