|1 pounds||Ground beef|
|½ pounds||Italian sausage; bulk|
|1 cup||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 cup||Green pepper; chopped|
|4 tablespoons||Tapioca; quick-cooking|
|1 teaspoon||Basil, crushed & dry|
|1 teaspoon||Oregano, crushed & dry|
|Hot cooked spaghetti|
In a skillet cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender; drain off fat.
Meanwhile in crockpot, 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.
Source: Better Homes and Gardens New Crockery Cookbook Terrie Peterson
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