Slow Cooker Spaghetti Sauce

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  • Serves: 6 people
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  • Community Rating
  • 637 people would make this again
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Ingredients

1 lb (454 g) lean ground beef
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 garlic cloves, chopped
1 can (284 mL) CAMPBELL'S® Condensed Tomato with Basil and Oregano Soup
¼ cup (60 mL) tomato paste
1 can (796 mL) crushed tomatoes
1 cup (250 ml) CAMPBELL'S® Ready to Use 30% Less Sodium Beef Broth
1 tbsp (15 mL) dried oregano
¼ tsp (1 mL) ground black pepper
1 bay leaf
  parmesan cheese, grated, if desired

Directions

1. In a large skillet brown ground beef over medium-high heat until there is no visible pink. Add onions, carrots, celery and garlic and cook for a further 3 to 5 minutes or until vegetables are soft.

2. Stir in soup and tomato paste until combined. Transfer contents of pan to slow cooker. Add remaining ingredients (crushed tomatoes, broth, oregano, black pepper and bay leaf) to slow cooker, cover, turn slow cooker to low setting and cook for 6 to 8 hours. Stir to combine, remove the bay leaf and serve with parmesan cheese, if desired.

Recipe Tips

    1. Use extra lean ground beef to cut down on fat

Nutritional Information (Per Serving)

280 Calories, 12g Fat, 660mg Sodium, 26g Carbohydrate, 4g Dietary Fibre, 18g Protein, 8% Daily Value Calcium

SOURCE OF PROTEINHIGH IN FIBRE SOURCE OF CALCIUM

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