Ingredients
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1 lb ground chuck
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26 ounces garlic tomato and basil pasta sauce (we prefer Glen Muir)
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1 small onion
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1/2 yellow bell pepper
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1/2 red bell pepper
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1/4 cup KRAFT Shredded Parmesan Cheese
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1 teaspoon oregano
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1 teaspoon basil
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1 teaspoon salt, divided
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2 tablespoons olive oil
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1/4 teaspoon ground black pepper, divided
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1/2 green bell pepper
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1/2 teaspoon minced garlic clove, divided
Instructions
- finely dice green, yellow and red bell peppers and onions real small.
- heat oil in large deep pan at medium high heat until hot.
- add the diced vegetables and half the minced garlic, half the salt and half the pepper.
- cook the vegetable mixture stirring constantly (like stir-fry) until slightly softened.
- add the ground chuck to the pan with the vegetable mixture and brown until no longer pink.
- drain and put in the bottom of the slow cooker and turn on low.
- in a small mixing bowl add sauce, shredded Parmesan cheese (shredded works better than grated for this recipe), basil, oregano, the rest of the minced garlic, salt and pepper and mix well.
- pour sauce mixture over the meat mixture in the slow cooker and mix both the meat and sauce mixtures together well.
- cook on low 4-6 hours.
- use over the pasta of your choice but we prefer spaghetti or fettuccine use a heavy pasta.