Makes 5 servings
|1||tablespoon olive oil|
|1||package (8 ounces) sliced mushrooms|
|1/2||cup finely chopped carrots|
|1||clove garlic, minced|
|1||pound 90% lean ground beef|
|2||cups canned or fresh crushed tomatoes|
|1/2||cup dry red wine or beef broth|
|2||tablespoons tomato paste|
|1||teaspoon dried oregano leaves|
|1/2||teaspoon dried basil|
|1/4||teaspoon black pepper|
|4||cups cooked spaghetti|
|Grated Parmesan cheese (optional)|
- Heat oil in large skillet over medium-high heat until hot. Add mushrooms, carrots, garlic and shallot to skillet. Cook and stir 5 minutes. Place vegetables in slow cooker.
- Add ground beef to skillet; brown, stirring to break up meat. Drain fat. Place beef into slow cooker.
- Add tomatoes, wine, tomato paste, salt, oregano, basil and pepper. Cover; cook on HIGH 3 to 4 hours. Serve sauce with cooked spaghetti. Sprinkle with Parmesan cheese, if desired.
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