Yield: 8 servings
Measure | Ingredient |
---|---|
1 pounds | Ground beef |
½ pounds | Italian sausage; bulk |
1 cup | Onion; chopped |
2 \N | 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 |
2 \N | Bay leaves |
1 teaspoon | Basil, crushed & dry |
1 teaspoon | Oregano, crushed & dry |
¼ teaspoon | Pepper |
\N dash | Salt |
\N \N | 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