Crockpot spaghetti sauce

Yield: 1 Servings

Measure 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

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

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