Italian Spaghetti Sauce
(3 Points /1/2 cup)
2 pounds extra lean ground beef – or *bulk Italian Sausage 3 medium chopped onions -- (2-1/4 cups) 1 large green bell pepper -- chopped (1-1/2 cups) 6 cloves garlic -- finely chopped 29 ounces canned diced tomatoes -- undrained 29 ounces tomato sauce 12 ounces tomato paste 2 tablespoons dried basil leaves 1 tablespoon oregano leaves 1 tablespoon sugar -- or Splenda 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon crushed red pepper Cook ground beef (or sausage), onions, bell pepper and garlic in 12-inch skillet over medium heat about 10 minutes, stirring occasionally, until meat is no long pink; drain. Spoon meat mixture into 5 quart Crock-Pot slow cooker. Stir in remaining ingredients. Cover and cook on low heat setting for 8 or 9 hours or until vegetables are tender. 24 servings (1/2 cups each) Per Serving: 128 Calories; 7g Fat; 9g Protein; 9g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 485mg Sodium. |
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