Zippy Spaghetti Sauce(Crockpot)


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


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 to 8 hours. Serve with spaghetti.

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Prize winning recipe
Total Time
Prep: 20 min. Cook: 6 hours
Makes 3 quarts
Nutrition Facts
1 cup: 255 calories, 13g fat (4g saturated fat), 52mg cholesterol, 930mg sodium, 16g carbohydrate (7g sugars, 4g fiber), 20g protein.

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