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Friday, November 21 2014
  • 1    pound   bulk Italian sausage or ground beef
  • 1    cup   chopped onion (1 large)
  • 2      cloves garlic, minced
  • 2    14 1/2ounce cans  diced tomatoes, undrained
  • 2    4 ounce cans   mushroom stems and pieces, drained (optional)
  • 1    6 ounce can  tomato paste
  • 1      bay leaf
  • 1 - 2    tablespoons   snipped fresh oregano or 2 teaspoons dried Italian seasoning, crushed
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   ground black pepper
  • 1    cup   chopped green sweet pepper (1 large)
  • 12 - 16    ounces   dried spaghetti
  •     Grated or finely shredded Parmesan cheese (optional)
In a large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
Meanwhile, in a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, mushrooms (if desired), tomato paste, bay leaf, oregano, salt, and black pepper. Stir in meat mixture.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Turn off cooker. Add sweet pepper; cover and let stand for 5 minutes.
Meanwhile, cook pasta in boiling, lightly salted water according to package directions; drain. Spoon meat mixture over pasta. If desired, sprinkle with cheese.
  • Spaghetti with Spicy Sausage-Cream Sauce: Prepare as directed, substituting bulk hot Italian sausage for Italian sausage. Before serving, stir 1/2 cup whipping cream into sauce.
  • Nutrition Facts per serving for Spaghetti with Spicy Sausage-Cream Sauce: 621 cal., 30 g fat (15 g sat. fat), 78 mg chol., 1,514 mg sodium, 62 g carb., 6 g fiber, 28 g pro.
nutrition information
Per Serving: cal. (kcal) 548, Fat, total (g) 25, chol. (mg) 57, sat. fat (g) 9, carb. (g) 60, Monosaturated fat (g) 11, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 11, pro. (g) 22, vit. A (IU) 1068.98, vit. C (mg) 39.56, sodium (mg) 1385, calcium (mg) 70.68, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:08 am   |  Permalink   |  0 Comments  |  Email

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