Jeanne's Slow Cooker Spaghetti Sauce

This recipe has many vegetables and three kinds of meat. Most people can't tell it's not all beef and I've been told I ought to market it. This sauce has no acidic after taste, which is frequent with sauces that have tomato and/or bell pepper cooked over long periods of time. This sauce freezes well and can be used for other recipes.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 212 Calories

Ingredients

• 1 teaspoon dried marjoram
• 2 teaspoons dried thyme
• ½ teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 3 onions, chopped
• 5 bay leaves
• 1 (6 ounce) can tomato paste
• 1 ½ teaspoons dried basil
• 1 (28 ounce) can diced tomatoes
• 1 (10 ounce) can tomato sauce
• 3 cloves garlic, pressed
• ½ pound extra lean ground beef
• ½ pound turkey kielbasa, chopped
• ¼ cup extra light olive oil
• 6 yellow squash, diced
• 1 small green bell pepper, minced
• ½ pound extra-lean ground turkey breast
• 15 whole black peppercorns

Recipe Instructions

Step 1

In a slow cooker, combine crushed tomatoes, diced tomatoes, tomato paste, tomato sauce, and kielbasa. Set slow cooker to High.n

Step 2

Heat olive oil in a large, deep skillet over medium heat. Cook onions, squash, green pepper, and garlic in oil until onions are translucent. Transfer vegetables to the slow cooker.n

Step 3

Place ground beef and ground turkey in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble finely, and transfer to slow cooker. Season with bay leaves, peppercorns, basil, marjoram, thyme, and oregano.n

Step 4

Cover, and cook on High for 2 hours. Remove lid, and cook 1 hour more.n