| 2 | lb bulk Italian pork sausage or ground beef |
| 2 | large onions, chopped (2 cups) |
| 2 | cups sliced fresh mushrooms (6 oz) |
| 3 | cloves garlic, finely chopped |
| 1 | can (28 oz) Progresso® diced tomatoes, undrained |
| 2 | cans (15 oz each) tomato sauce |
| 1 | can (6 oz) tomato paste |
| 1 | tablespoon dried basil leaves |
| 1 | teaspoon dried oregano leaves |
| 1 | tablespoon sugar |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1/2 | teaspoon crushed red pepper flakes |
Serve with...
Quick Caesar Salad for a Crowd
Total Time:
10 min
| 1. | Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain. |
| 2. | Spoon sausage mixture into cooker. Stir in remaining ingredients. |
| 3. | Cover; cook on Low heat setting 8 to 9 hours or until vegetables are tender. |
|
| Ladle this versatile sauce into refrigerator or freezer containers; cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen spaghetti sauce, place container in the refrigerator about 8 hours. |
|
| Serve with penne pasta, Caeser salad and Italian bread. |
|
| Stir about 1/4 cup of chopped fresh parsley into the sauce during the last 5 minutes of cooking. |
Nutrition Information:
90 ( 45); 5g ( 1 1/2g, 0g); 15mg; 450mg; 7g ( 1g, 4g); 4g 10%; 8%; 0%; 4% 0 ; 1 ; 1/2 1/2