Crockpot recipes |
Spagetti Sauce Italiano |
1 pound ground beef 1/2 pound bulk Italian sausage 1 cup chopped onion 2 garlic cloves -- minced 2 cans tomatoes - (16 oz ea) -- cut-up 2 cans tomato sauce - (8 oz ea) 2 cans mushrooms - (4 oz ea) -- drained and chopped 1 cup chopped green pepper 4 tablespoons quick-cooking tapioca 2 bay leaves 1 teaspoon dried basil -- crushed 1 teaspoon dried oregano -- crushed 1/4 teaspoon freshly-ground black pepper |
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 to 12 hours or HIGH-heat setting for 5 to 6 hours. Remove bay leaves. Serve over hot spaghetti. |