Spaghetti with a tomato-based meat sauce is a popular favorite. This recipe is prepared similarly to the way Italians make it, but with less fat. A typical Italian ragù or Bolognese has half ground pork and half ground beef. Since we want to keep the sauce lean, we replaced the pork with chicken (or turkey if you prefer). Cooking time of ragù in a saucepan takes about two hours, which we do in the slow cooker for seven hours. The result? A very tasty tomato meat sauce the Italian way. Buon appetito!
Yields: 6 servings | Serving Size: 3/4 cup | Calories: 218 |Total Fat: 13 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 64 mg | Sodium: 175 mg | Carbohydrates: 10 g | Dietary Fiber: 2 g | Sugars: 5 g | Protein: 18 g | SmartPoints: 6
- 9 ounces lean ground beef, (optional - use only ground chicken or turkey instead of a beef/poultry combination)
- 9 ounces lean ground chicken or turkey
- 1 clove garlic, diced
- 1 medium onion, diced
- 1 medium carrot, peeled and diced
- 1 (5-ounce) can of tomato paste
- 5 ounces water
- 2 (15-ounce) cans of whole peeled tomatoes or diced tomatoes, with liquid
- 1 teaspoon Kosher or sea salt
- 1/3 teaspoon ground black pepper
- Italian parsley for garnish
- Over medium-high heat, in a skillet add the ground meat and cook while breaking up with a fork. Cook just until it's no longer pink. Drain off any fat and add to the slow cooker along with the remaining ingredients. Cover and cook on low 6 - 8 hours or high 3 - 4. If desired, garnish with fresh Italian parsley.
- Use the meat sauce for spaghetti or other pasta dishes. Store in an airtight container and refrigerate for up to three days.
Here are more amazing slow cooker recipes to choose from:
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