Yield: 16 Servings
|2 pounds||Ground beef|
|4 eaches||Tomatoes, canned|
|4 eaches||Med Carrot; cut in chunks|
|4 eaches||Med Onions, quartered|
|4 eaches||Garlic cloves, minced|
|2 eaches||Tomato paste, canned|
|¼ cup||Parsley, snipped|
|2 eaches||Bay leaf|
|2 teaspoons||Basil; crushed|
|1 teaspoon||Oregano, dried, crushed|
|¼ cup||Cold water|
|¼ cup||Corn starch|
|1 x||Hot cooked spaghetti|
|1 x||Grated parmesan cheese|
Fat grams per serving: Approx. Cook Time: 10hrs In skillet brown the ground beef; drain off excess fat. Transfer meat to a crockery cooker.
In blender container place one can of tomatoes, undrained. Add the onion, carrot and garlic. Cover and blend till chopped; stir into meat in cooker. Cut up the remaining can of tomatoes but do not drain; stir into meat mixture with tomato paste, parsley, bay leaf, sugar, basil, salt, oregano, and pepper. Mix well. Cover and cook on low heat setting for 8-10 hours. To serve, turn to high-heat setting.
Remove bay leaf. Cover and heat till bubbly, 10 minutes.
Blend cold water slowly into cornstarch; stir into tomato mixture.
Cover and cook 10 minutes longer.
Spoon over the spaghetti. Pass the Parmesan cheese to sprinkle atop.----------A good change of pace in spaghetti sauce taste.