Slow Cooker Mama Mia Spaghetti Sauce
Prep time: 5 minutes Cook time: 4 hours Serves: 5
This easy recipe is cooked in a slow cooker. Note: The cook time for the spaghetti overlaps the cook time for the sauce.
1 tablespoon olive oil
1 8-ounce package sliced mushrooms
1/2 cup finely chopped carrots
1 clove garlic, minced
1 shallot, minced
1 pound lean ground beef
2 cups crushed tomatoes
1/2 cup dry red wine or beef broth
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
4 cups cooked spaghetti
Grated Parmesan cheese, optional
Heat oil in large skillet over medium-high heat until hot. Add mushrooms, carrots, garlic and shallot to skillet. Cook and stir 5 minutes. Place vegetables in slow cooker. Stir in ground beef crumbling it with spoon. Stir in tomatoes, wine, tomato paste, salt, oregano, basil and pepper. Cover and cook on high 3 to 4 hours. Serve sauce with cooked spaghetti. Sprinkle with Parmesan cheese, if desired.
Per serving including spaghetti: 397 cal.; 26 g pro.; 42 g carb.; 12 g fat (4 sat., 6 monounsat., 2 polyunsat.); 33 mg chol.; 598 mg sod.; 4 g fiber; 4 g sugar; 27 percent calories from fat.
Source: Sacramento Bee newspaper, 2001