Crockpot spaghetti sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | large | Onion; chopped |
| 1 | Clove garlic; minced | |
| 2 | cans | (1-lb.) tomatoes;cut up |
| 1 | can | (8-oz.) tomato sauce |
| 1 | can | (12-oz.) tomato paste |
| 1 | cup | Beef bouillon |
| 2 | tablespoons | Minced parsley |
| 1 | tablespoon | Brown sugar |
| 1 | teaspoon | Dried oregano leaves |
| 1 | teaspoon | Dried basil leaves |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
In large skillet or slow-cooking pot with browning unit, crumble meat with onion and garlic. Break up pieces of meat with fork and cook until it loses its red color. Drain off excess fat. In slow-cooking pot, combine browned meat, onions, and garlic with remaining ingredients. Cover and cook on low for 6 to 8 hours. Serve over hot spaghetti. May be made ahead of time and frozen.
Makes 6 to 8 servings
Recipe by: CROCKERY COOKERY 1975 Posted to recipelu-digest Volume 01 Number 547 by ctlindab@... on Jan 17, 1998