Slow Cooker Spaghetti Sauce

Slow Cooker Spaghetti Sauce w

Prep Time: 20 minutes

Total Time: 7 hours

Ingredients

  • 1 1/2 cups finely diced onion
  • 3/4 cup finely diced carrots
  • 3/4 cup finely diced celery
  • 3/4 cup finely diced fennel bulb
  • 3 tablespoons olive oil
  • 4 cloves garlic, peeled, minced
  • 1/8 teaspoon red pepper flakes
  • 1 pound ground sirloin
  • 3 teaspoons dried oregano, divided
  • 3 teaspoons dried basil, divided
  • 1 teaspoon fennel seed
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/4 cup red wine
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups cooked whole-wheat spaghetti (12 ounces dry pasta)
  • 6 tablespoons grated Parmesan cheese

Instructions

In a large nonstick skillet over medium heat, sauté onion, carrots, celery, and fennel in oil until vegetables soften, about 4 minutes. Add garlic and red pepper flakes and continue to sauté for 1 to 2 minutes. Transfer vegetables to slow cooker. In the same skillet brown beef along with 2 teaspoons oregano, 2 teaspoons basil, and fennel seed. Add cooked beef to slow cooker, omitting fat drippings. Add crushed tomatoes, tomato sauce, tomato paste, and red wine to slow cooker and stir. Set cooker on low and cook sauce for 6 to 8 hours. Add remaining teaspoon oregano and basil 30 minutes before cooking time is complete. Add salt and pepper when cooking time is complete. This recipe yields about 8 cups spaghetti sauce. To serve 6 as recipe states, use 2 cups of sauce. The remaining 6 cups of sauce can be frozen for later use. Prepare pasta according to package directions, omitting the salt. Each serving consists of 1 cup cooked pasta with 1/3 cup spaghetti sauce. Garnish each serving with 1 tablespoon grated Parmesan cheese.


Yield: 6 servings

Nutritional Info

  • Calories = 280
  • Fat = 6 gm
  • Saturated fat = 2 gm
  • Trans fat = 0 gm
  • Cholesterol = 17 mg
  • Protein = 15 gm
  • Sodium = 294 mg
  • Carbohydrate = 44 gm
  • Fiber = 8 gm
  • Calcium = 103 mg
  • Calories from fat = 19%

Food exchanges: 2 starch, 3 vegetable, 1 meat