This recipe is for a delicious spaghetti sauce, and is designed for a crock pot.  If you compare this one to Newman’s Own Tomato, Peppers & Spices (Sockarooni), one of our favorites, you’ll see a big drop in sodium, but it still tastes great!

1 pound Laura’s Lean Beef – Ground Beef (4% fat)

1 cup finely minced onions

1 cup finely minced bell pepper

¼ teaspoon instant minced garlic

2 teaspoons salt (sea salt preferred)

¼ teaspoon pepper

½ teaspoon oregano

2 tablespoons parsley flakes

1 - 6 oz jar Green Giantâ Sliced Mushrooms, undrained

1 - 2.5 oz jar Green Giantâ Sliced Mushrooms, undrained

1 - 15 oz can Red Goldâ Tomato Sauce

1 - 15 oz can Red Goldâ Tomato Puree

2 – 6 oz cans Red Goldâ Tomato Paste

1 – 1 lb can Red Goldâ Whole Tomatoes

¼ cup red wine

Break the raw ground beef into small chunks in the bottom of the crock, then add the onions, bell pepper, garlic, salt, pepper, oregano, parsley flakes and mushrooms.  Stir thoroughly with a fork until well blended.

Add the tomato sauce, tomato puree’, tomato paste, tomatoes and wine.  Blend together thoroughly and cover.

Place the crock into the outer shell and cook on the LOW setting for 12-15 hours, OR the HIGH setting for 4-7 hours; stir occasionally after 4 hours.

Makes 2 ½ quarts, or 20 ½ cup servings.

Serving size: ½ cup            Calories: 78     Fat: 1 gm            Saturated Fat: 0          

Cholesterol: 17 mg            Sodium: 479 mg            Carbohydrates: 9 gm   

Fiber: 2 gm            Sugar: 2 gm     Protein: 6 gm

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