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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (721g) Recipe makes 4 servings |
||
| Calories 1150 | ||
| Calories from Fat 463 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 51.5g | 79% | |
| Saturated Fat 19.5g | 97% | |
| Monounsaturated Fat 23.2g | ||
| Polyunsaturated Fat 5.5g | ||
| Trans Fat 0.4g | ||
| Cholesterol 137mg | 45% | |
| Sodium 2083mg | 86% | |
| Potassium 1478mg | 42% | |
| Total Carbohydrate 110.2g | 36% | |
| Dietary Fiber 10.4g | 41% | |
| Sugars 10.0g | ||
| Protein 56.2g | 112% | |
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Crocked Kielbasa
By: ~*Miss Diggy*~
Aug 26, 2002
Absolute yummy kielbasa sauce for pasta. Thanks to southernfood.com! It is dairy free if you dont use the parmesan cheese on top.
SERVES 4 -6
Ingredients
- 1/2 lb lean ground beef
- 1 lb kielbasa, sliced
- 1 (28 ounce) can whole tomatoes, undrained
- 1 (9-12 ounce) package frozen French-cut green beans
- 1 (6 ounce) can pitted black olives (whole,drained)
- 1/2 cup red wine
- 2-3 garlic cloves, minced
- 1 medium onion, sliced in rings
- 1 medium green pepper, chopped
- 1 teaspoon basil, crushed
- 1 teaspoon oregano, crushed
- 1/2 teaspoon thyme, crushed
- 1/4 teaspoon pepper
- 1 lb pasta, of your choice
- 4 ounces parmesan cheese
Directions
1
In a medium skillet, saute ground beef.2
When browned, transfer to Crock Pot.3
Add all other ingredients except pasta& Parmesan.4
Simmer on low for 6-8 hours.5
Cook pasta according to directions.6
Ladle.7
Kielbasa over pasta in large bowls.8
Pass the Parmesan cheese to garnish.
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- Course > Main Dish
- Course > Condiments, etc. > Sauces > Savory Sauces
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- Cuisine > North American > United States > Southern
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- Preparation > Simple
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Featured Reviews for This Recipe
From: Heidi in Seattle
On Jun 6, 2008
This turned out to be much more like a soup for me but that's okay! I just served in a bowl without the pasta with a side of garlic toast and we were all very happy. I did not use the ground beef because I wanted a keilbasa only meal and next time I may do without the olives as I don't think they really did anything for the flavor and added a bit of extra liquid. Thanks for the recipe!
From: Southern Lady
On Jun 5, 2006
DELICIOUS! I used bow-tie pasta and substituted ground turkey breast for the beef and about 3 ozs. chopped ripe olives for the whole. Other than that I followed the recipe precisely and what a delightful meal. I served in June, but will make again in the winter as she suggests - it's a cross between a soup and stew....a Stoup as Rachel Ray says! I can see thickening the sauce and serving over rice or mashed potatoes, too. Great recipe, Audrey! Many thanks
From: MizzNezz
On Sep 20, 2002
This was just wonderful! Very flavorful. The herbs are an excellent blend. I cut the kielbasa in 3 inch pieces and served this over penne. We will have this one often! Thanks, Diggy!
From: Jul E
On Mar 26, 2004
A very tasty dish. Because of time I cooked it on the stove top. I don't care for the wine taste, so I replaced it with 1 cup ketchup, 1/2 cup brown sugar and water a Tbsp at a time (to keep from getting too thick)-mix and added last. I served with rice instead of pasta. This recipe is a definite keeper. Thanks for sharing Diggy.
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