About fifteen years ago, a neighbor invited us over for a spaghetti dinner. I learned that night that spaghetti sauce should not be relegated to the ho-hum, go-to dinner of childhood; but rather can be a culinary delight, chock-full of vegetables of all sorts.
I don't claim to have duplicated that spaghetti-of-legend, but this crockpot spaghetti does have a more complex flavor than the typical sauce-in-a-jar.
Brown one pound of hamburger with 2 chopped bell peppers and a minced clove of garlic . Drain fat.
Combine in crockpot: hamburger mixture, (2) quart-size jars bottled spaghetti sauce (I used homemade, but you can use whatever you prefer), 2 grated carrots, 1 or 2 grated zucchini, 1 can sliced olives, and 1 little can of tomato paste.
Cook on low for 6-8 hours. On stovetop, cook spaghetti noodles as directed on package. Drain and combine with sauce. Top with your choice of grated cheeses--mozzarella, Parmesan, or Romano are good selections.
Thanks to Pascale, for introducing us to the potential of spaghetti.
Sounds tasty as well as healthy. I'm saving this recipe. Thanks.ReplyDelete
I'm going to try all that. Thanks!ReplyDelete