Spaghetti with meat sauce 1h16 (slo-cooker)
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | tablespoons | Sugar |
| 2 | teaspoons | Basil; crushed |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Oregano, dried, crushed |
| 1 | dash | Pepper |
| ¼ | cup | Cold water |
| ¼ | cup | Corn starch |
| 1 | x | Hot cooked spaghetti |
| 1 | x | Grated parmesan cheese |
Directions
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.