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Slow-Cooker Spaghetti Sauce

pasta, beef - ground, italian

1 1/2 pounds lean ground beef
2 cans (each 28 oz) tomatoes
1 can (5 1/2 oz) tomato paste
1 1/2 cups sliced mushrooms
2 carrots; chopped
2 stalks celery; chopped
1 large onion; chopped
1 sweet red or yellow pepper; chopped
4 cloves garlic; minced
1 tablespoon (each) dried basil and oregano
1 teaspoon (each) dried thyme and salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 teaspoons balsamic vinegar

In large nonstick skillet, brown beef over medium-high heat, breaking up with back of spoon, until no longer pink, 5 to 8 minutes. Drain off fat. Meanwhile, in slow-cooker, mash tomatoes until slightly chunky; stir in tomato paste. Stir in beef, mushrooms, carrots, celery, onion, red pepper, garlic, basil, oregano, thyme, salt, pepper and cayenne pepper; cook at Low until vegetables are tender and sauce is thickened, 8 to 10 hours. Stir in vinegar. Makes 10 cups. VARIATION Stove-Top Spaghetti Sauce: In Dutch oven, brown beef as directed. Stir in mushrooms, carrots, celery, onion, red pepper, garlic, basil, oregano, thyme, salt, pepper and cayenne pepper; cook until onion is softened, about 10 minutes. Add tomatoes, breaking up with back of spoon, and stir in tomato paste; bring to boil. Reduce heat; simmer until thickened, about 1 hour. Stir in vinegar.

Contributor: Canadian Living Magazine, September, 2001

Yield: 8 servings

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