Abuelita's Spaghetti Sauce with Burgundy Wine - Slow Cooker / Crockpot
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 186.1
- Total Fat: 4.3 g
- Cholesterol: 10.6 mg
- Sodium: 102.7 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 5.9 g
- Protein: 10.9 g
View full nutritional breakdown of Abuelita's Spaghetti Sauce with Burgundy Wine - Slow Cooker / Crockpot calories by ingredient
Introduction
Healthier alternative to the original Healthier alternative to the originalNumber of Servings: 8
Ingredients
-
1/2 pound 93% ground beef
1/2 pound 93% ground turkey
1 large (2 cups) zucchini, grated or sliced
1 large (2 cups) yellow/summer squash, grated or sliced
1/2 cup chopped green pepper
1 cup chopped white onion
2 T minced garlic
28 oz can no salt added Diced Tomatoes
12 oz can tomato paste
2 cup water (more or less to desired consistency)
1 Tablespoon Black pepper
2 Tablespoons Oregano
1 Tablespoon Basil
1/4 cup raisins
6 oz burgundy wine
Directions
I prefer using a slow cooker, but can be cooked on stovetop (about 1 hour) or in 300* oven (about 3 hours)
Brown ground turkey and ground beef. Rinse and drain. Add onions, garlic, green pepper, black pepper, oregano and basil. Cook until onions just turn translucent. Pour contents into slow cooker (or large oven pan). Stir tomato paste and water together - add more water until desired consistency - I like it a little stiffer than tomato sauce, about 2 cups water. Add to slow cooker. Add Diced tomatoes, mushrooms, raisins, zucchin and squash. Stir together. Cook in slow cooker on low for 6 hours (or 300* oven 3 hours - can turn down lower. Or, cook on stovetop for 1 hour. I prefer slow cooker.) Stir occasionally. 1 hour before done, add 6 oz burgundy wine.
Serve over noodles, or rice for a change.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user MRSHONEYC.
Brown ground turkey and ground beef. Rinse and drain. Add onions, garlic, green pepper, black pepper, oregano and basil. Cook until onions just turn translucent. Pour contents into slow cooker (or large oven pan). Stir tomato paste and water together - add more water until desired consistency - I like it a little stiffer than tomato sauce, about 2 cups water. Add to slow cooker. Add Diced tomatoes, mushrooms, raisins, zucchin and squash. Stir together. Cook in slow cooker on low for 6 hours (or 300* oven 3 hours - can turn down lower. Or, cook on stovetop for 1 hour. I prefer slow cooker.) Stir occasionally. 1 hour before done, add 6 oz burgundy wine.
Serve over noodles, or rice for a change.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user MRSHONEYC.
Member Ratings For This Recipe
-
FRANCESCANAZ
