Slow Cooker Spaghetti Sauce
This slow cooker spaghetti sauce is loaded with lean ground beef or turkey, onion, bell peppers, celery, mushrooms, carrots and four kinds of tomatoes. Serve it over whole wheat spaghetti or spaghetti squash.
Ingredients
- 3 lbs lean ground beef or ground turkey browned and excess liquid drained
- 1 large sweet onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 stalks celery diced
- 2 cups mushrooms sliced
- 4 carrots peeled and diced
- 3 cans 15 oz organic tomato sauce
- 2 cans 6 oz organic tomato paste
- 1 can 14.5 oz organic stewed tomatoes, drained
- 1 can 14.5 oz organic diced tomatoes, drained
- 2 Tbs minced garlic
- 2 heaping Tbs dried or minced parsley
- 2 heaping Tbs oregano
- 2 tsp salt
- 2 tsp pepper
- 1 pound dry whole wheat spaghetti or 1 large spaghetti squash
Instructions
- Brown ground beef/ground turkey. Drain and discard any remaining fat.
- Add all ingredients, except spaghetti, into LARGE slow cooker. Cover; Cook on LOW 7 to 8 hours or on HIGH 5 to 6 hours, or until done (carrots will be soft).
- Cook spaghetti according to package directions and drain OR bake spaghetti squash as substitute for pasta. Serve sauce over cooked spaghetti.