Italian meat sauce (crock pot version)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Onions |
| 2 | eaches | Carrots |
| 2 | eaches | Celery stalks |
| ⅓ | cup | Olive oil |
| 2 | pounds | Ground beef chuck |
| 1 | pounds | Mild Italian sausage |
| 3 | eaches | Cloves garlic, minced |
| 4 | eaches | Tomatoes, peeled and chopped |
| 1 | cup | Dry red wine |
| 2 | teaspoons | Dried basil |
| 2 | eaches | Beef bouillon cubes |
| Salt and pepper to taste | ||
| ¼ | cup | Heavy cream |
Directions
Grate onions and carrots. Finely chop celery. Saute in oil in large frying pan until glazed. Transfer to crockery pot. Remove casings from sausage. Brown meats in frying pan. Crumble with a fork.
Transfer to crockery pot. Add garlic, tomatoes, wine, basil and bouillon. Cover. Cook on low 8 hours. Skim fat. Season with salt and pepper. Stir in cream. Cook on high until reduced to desired consistency. Submitted By ED FAUSS On 02-05-95