A rich, red, thick Italian pasta sauce made with lean ground beef and herbs that is slow cooked in the Crockpot.
Serves: 5 heaping cups
Ingredients
1 lbs. ground beef (lean)
1 cup onion, diced
2 cloves garlic, minced
2 15 oz cans Contadina sauce
1 15 oz can Contadina diced tomatos
1 can (6 oz) Contadina tomato paste
1 tbsp. dried basil leaves
1 tsp. dried oregano leaves
1 bay leaf
1 tsp. sugar
½ tsp. salt
½ tsp. crushed red pepper flakes (use ¼ tsp for a less spicy sauce)
Instructions
In a skillet over medium heat add ground beef, onion and garlic; stir the meat while breaking it apart. Cook until no longer pink. Drain the fat.
In a Crockpot add the cooked meat mixture and add the remaining ingredients. Put the lid on the Crockpot and cook on low for 8 to 10 hours or on high for 4 to 6 hours.
Serve over big bowl of pasta or spaghetti squash and top with Parmesan cheese and fresh parsley or basil.