Spagetti Sauce Italiano
Cooking MethodSlow Cooker
Ingredients
- 1 pound ground beef
- 1/2 pound Italian sausage, bulk
- 1 c onion, chopped
- 2 garlic clove, minced
- 2 cans tomatoes, 16 oz, cut-up
- 2 cans tomato sauce, 8 oz
- 2 cans mushrooms, 4 oz, chopped and drained
- 1 c green pepper, chopped
- 4 tb tapioca, quick-cooking
- 2 bay leaves
- 1 ts basil, crushed
- 1 ts oregano, crushed
- 1/4 ts pepper
- dash salt
- hot cooked spaghetti
Instructions
Yield: 8 servings. In a skillet cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender, drain off fat. Meanwhile in slow cooker, combine undrained tomatoes, tomato sauce, mushrooms, green pepper, tapioca, bay leaves, oregano, basil, pepper, and salt. Stir in browned meat mixture. Cover, cook on low-heat setting for 10-12 hours or high heat setting for 5-6 hours. Remove bay leaves. Serve over hot spaghetti. Makes 8-10 servings.
