Slow Cooker Spaghetti Sauce
- 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.
- 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.
Use extra lean ground beef to cut down on fat
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup
Thank you for your review!
Please note that your review might take up to 72 hours to appear following submission.
We will let you know when it’s posted by sending you an email.
Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox