Semi-Homemade Crock Pot Spaghetti Sauce

• 1 lb ground chuck
• 26 ounces garlic tomato and basil pasta sauce (we prefer Glen Muir)
• 1 small onion
• 1/2 green bell pepper
• 1/2 yellow bell pepper
• 1/2 red bell pepper
• 1/4 cup KRAFT Shredded Parmesan Cheese
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon minced garlic clove, divided
• 1 teaspoon salt, divided
• 1/4 teaspoon ground black pepper, divided
• 2 tablespoons olive oil

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.

ground chuck, garlic, onion, green bell pepper, yellow bell pepper, red bell pepper, parmesan cheese, oregano, basil, garlic, salt, ground black pepper, olive oil

Taken from www.food.com/recipe/semi-homemade-crock-pot-spaghetti-sauce-436744 (may not work)