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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. finely dice green, yellow and red bell peppers and onions real small. | 2. heat oil in large deep pan at medium high heat until hot. | 3. add the diced vegetables and half the minced garlic, half the salt and half the pepper. | 4. cook the vegetable mixture stirring constantly (like stir-fry) until slightly softened. | 5. add the ground chuck to the pan with the vegetable mixture and brown until no longer pink. | 6. drain and put in the bottom of the slow cooker and turn on low. | 7. 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. | 8. pour sauce mixture over the meat mixture in the slow cooker and mix both the meat and sauce mixtures together well. | 9. cook on low 4-6 hours. | 10. use over the pasta of your choice but we prefer spaghetti or fettuccine use a heavy pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck	1	lb	ground	634.6681	1.4053	95.7896	27.5174
garlic tomato basil pasta sauce	26	ounces		471.7356	70.7603	11.7934	14.7417
onion	1			28.0	6.537999999999999	0.77	0.07
green bell pepper	1/2			-	-	-	-
yellow bell pepper	1/2			-	-	-	-
red bell pepper	1/2			-	-	-	-
kraft parmesan cheese	1/4	cup	Shredded	-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
garlic clove	1/2	teaspoon	minced divided	-	-	-	-
salt	1	teaspoon	divided	-	-	-	-
black pepper	1/4	teaspoon	ground divided	1.4432	0.3677	0.0597	0.0187
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.