Ingredients
2 pounds ground beef1 cup chopped onion1/2 cup chopped green pepper2 cans (15 ounces each) tomato sauce1 can (28 ounces) diced tomatoes, undrained1 can (12 ounces) tomato paste1/2 pound sliced fresh mushrooms1 cup grated Parmesan cheese1/2 to 3/4 cup dry red wine or beef broth1/2 cup sliced pimiento-stuffed olives1/4 cup dried parsley flakes1 to 2 tablespoons dried oregano2 teaspoons Italian seasoning2 teaspoons minced garlic1 teaspoon salt1 teaspoon pepperHot cooked spaghetti
Preparation
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; crumble beef; drain.
Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, cheese, wine, olives, parsley, oregano, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti.
