Spagetti sauce italiano
8 servings
Ingredients
| Quantity | 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 | ||
Directions
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