|Nutritional Guidelines (per serving)|
|Servings: 20 (10 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a slow cooker spaghetti sauce with plenty of flavor from the garlic, Italian herbs, and seasoned meatballs.
- 4 cloves garlic (minced)
- 1 green pepper (finely chopped)
- 4 tablespoons olive oil
- 1 large (28 ounce) can diced tomatoes
- 1 large (28 ounce) can crushed tomatoes
- 1 small (6 ounce) can tomato paste
- 1 cup of dry red wine
- 1 tablespoon of dried oregano
- 1/2 tablespoon of dried basil
- dash salt (or to taste)
- 1 tablespoon sugar
- For the Meatballs:
- 1 pound lean ground beef
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup of Romano cheese
- 1 tablespoon dried parsley
- 1 egg
Lightly brown garlic and green pepper in 4 tablespoons of olive oil in a heavy frying pan on the stove. Transfer to crockpot. Add tomatoes, puree, red wine, oregano, basil, salt, and sugar.
Mix meatball ingredients thoroughly and form into meatballs. You can either bake these (about 20 minutes in a foil lined baking pan at 375) or sauté them in 2 tablespoons of olive oil, turning frequently, until browned.
Add the meatballs to the sauce and scrape any drippings into the sauce. Stir well and cover.
Cook on low for 6 to 8 hours.
Serve over hot cooked pasta with Italian bread and more grated Romano cheese.