Spagetti sauce italiano

Yield: 8 servings

Measure Ingredient
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
2 Bay leaves
1 teaspoon Basil, crushed & dry
1 teaspoon Oregano, crushed & dry
¼ teaspoon Pepper
dash Salt
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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