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Slow-Cooker Two Meat Bolognese

Muir Glen® tomato paste provides a simple addition to this Bolognese that’s made using sausage and ground beef. Serve this slow cooked Italian sauce over pasta for dinner.

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  • Prep Time 25 min
  • Total Time 8 hr 25 min
  • Servings 10

Ingredients

1
lb bulk Italian pork sausage
1
lb lean (at least 80%) ground beef
2
large onions, chopped (2 cups)
2
carrots, finely chopped (1 cup)
3
cloves garlic, finely chopped
2
cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained
1
can (6 oz) Muir Glen™ organic tomato paste
1
tablespoon balsamic vinegar
1
tablespoon packed brown sugar
3/4
teaspoon salt
1/2
teaspoon freshly ground pepper
1/4
teaspoon crushed red pepper flakes
16
oz uncooked spaghetti
3/4
cup shaved Parmesan cheese (3 oz)
1/2
cup chopped fresh basil leaves

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, beef, onions, carrots and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage and beef are thoroughly cooked; drain.
  • 2 In slow cooker, stir together meat mixture, tomatoes, tomato paste, vinegar, brown sugar, salt, pepper and pepper flakes.
  • 3 Cover; cook on Low heat setting 8 hours.
  • 4 About 15 minutes before serving, cook and drain spaghetti as directed on package. Serve meat mixture over spaghetti. Sprinkle individual servings with cheese and basil.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
,
% Daily Value
Total Fat
16g
16%
(Saturated Fat
5g,
5%
),
Sodium
990mg
990%;
Total Carbohydrate
50g
50%
(Dietary Fiber
4g
4%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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