Slow Cooker Pasta Sauce

2 lbs 93% lean ground beef
4 cans diced tomatoes with basil garlic & oregano
2 jars Classco tomato basil pasta sauce (or other pasta sauce with no added sugar)
1/2 c. tomato paste
2 c. bell peppers (whichever are in season), sliced or chopped
1 small onion, diced
2 c. dark brown mushrooms (like baby bellas), sliced
6 cloves garlic, minced
1/2 c. chopped fresh basil
1 T dried oregano
Additional dried basil, garlic powder, and oregano to taste

This makes 12 servings, so I freeze the leftovers in 2 serving portions to easily reheat for on-the-go meals.

If you wanted a sauce that was a little richer in flavor, you could brown the meat with the garlic and onions. Then drain the excess fat from the meat and return to the pan over medium heat. Stir in the tomato paste until it is well mixed, and then transfer to the slow cooker with the rest of the ingredients.

The straight slow cooker method is the way to go, though, if you are just looking for something you can throw in before work and come home to a hot, home-cooked meal. Prep your veggies the night before, and it is literally a matter of throwing everything in the slow cooker and forgetting it.

Dump all ingredients into the slow cooker and stir.

Cover and cook on low for 8 hours.

Serve over your favorite pasta.

Serving Size: about 2 cups of sauce

Number of Servings: 12

Recipe submitted by SparkPeople user BSTAUFFER80.