Semi-homemade Crock Pot Spaghetti Sauce

Total Time: 4 hrs 35 mins Preparation Time: 35 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 lb ground chuck
• 26 ounces garlic tomato and basil pasta sauce (we prefer glen muir)
• 1 small onion
• 1/2 green bell pepper
• 1/2 yellow bell pepper
• 1/2 red bell pepper
• 1/4 cup kraft shredded parmesan cheese
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon minced garlic clove, divided
• 1 teaspoon salt, divided
• 1/4 teaspoon ground black pepper, divided
• 2 tablespoons olive oil

Recipe

• 1 finely dice green, yellow and red bell peppers and onions real small.
• 2 heat oil in large deep pan at medium high heat until hot.
• 3 add the diced vegetables and half the minced garlic, half the salt and half the pepper.
• 4 cook the vegetable mixture stirring constantly (like stir-fry) until slightly softened.
• 5 add the ground chuck to the pan with the vegetable mixture and brown until no longer pink.
• 6 drain and put in the bottom of the slow cooker and turn on low.
• 7 in a small mixing bowl add sauce, shredded parmesan cheese (shredded works better than grated for this recipe), basil, oregano, the rest of the minced garlic, salt and pepper and mix well.
• 8 pour sauce mixture over the meat mixture in the slow cooker and mix both the meat and sauce mixtures together well.
• 9 cook on low 4-6 hours.
• 10 use over the pasta of your choice but we prefer spaghetti or fettuccine use a heavy pasta.