Slow Cooker Italian Spaghetti Sauce

This is a low carb spaghetti sauce.

1 lb. lean ground beef
1 lb. Italian sausage, remove from casings
1 1/2 cups chopped onions
2 cups fresh mushrooms, sliced
3 cloves garlic, minced
28 oz. canned tomatoes, undrained
29 oz. tomato sauce
12 oz. tomato paste
2 tbsp. dried basil
1 tbsp. dried oregano

1 tbsp. Splenda
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. crushed red pepper

Cook beef, sausage meat, onions, mushrooms and garlic in a 12-inch skillet over medium heat until meat is no longer pink. Drain off any grease.

Spoon meat mixture into a 6 quart slow cooker; add remaining ingredients.

Cover and cook on low for 8-9 hours.

Serve over hot buttered spaghetti squash, garnish with Parmesan cheese.

Yield: 24 (1/2 cup) servings

6.5 carbs
7.7 gr. protein

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