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INGREDIENTS
| 1-1/2 lb |
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750 g |
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Lean Ground Beef |
| 2 |
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2 |
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onions, finely chopped |
| 4 |
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4 |
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cloves garlic, minced |
| 1 |
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1 |
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stalk celery, finely chopped |
| 1 tbsp |
|
15 mL |
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dried Italian herb seasoning |
| 28 oz |
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796 mL |
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can tomatoes, chopped, with juices |
| 1 |
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1 |
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carrot, peeled and finely chopped |
| 1 |
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1 |
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sweet pepper, seeded and finely chopped |
| 1 cup |
|
250 mL |
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diced zucchini |
| 28 oz |
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796 mL |
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can pasta sauce |
| 3 |
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3 |
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whole cloves |
| 2 tbsp |
|
30 mL |
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butter (optional) |
| 1 tbsp |
|
15 mL |
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balsamic vinegar |
PREPARATION TIME: 20 minutes
COOKING TIME: Slow-cook 6 hours
DIRECTIONS
1. Combine ground beef, onions, garlic, celery and Italian seasoning in large nonstick skillet. Cook over medium-high heat for 8 to 10 minutes, breaking meat into small chunks with back of spoon. Drain, if necessary and transfer to 3-1/2 to 6-quart (3.5 to 6 L) slow cooker. Add tomatoes, carrot, sweet pepper, zucchini, pasta sauce and cloves to slow cooker. Stir to combine.
2. Cook, covered, on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours or until hot and bubbling. Discard cloves.
3. Stir in butter (if using) and vinegar. Cover and cook on HIGH for 5 to 10 minutes. Serve over hot pasta, sprinkled with freshly grated Parmesan cheese.
Adapted from: The Best Family Slow Cooker Recipes by Donna-Marie Pye (2003)
Part of the Favourite Comfort Foods Recipe Collection
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NUMBER OF SERVINGS: 8 SERVINGS
NUTRITION INFORMATION PER SERVING
| 282 Calories |
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14 g Fat |
| 20 g Protein |
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19 g Carbohydrates |
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A good source of Iron (24 % RDI)
and an excellent source of Zinc (49 % RDI)
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TIP
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Tie the cloves in a small cheesecloth bundle to make them easier to remove.
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