Spagetti Sauce Italiano
.
Yield
10 servingsPrep
20 minCook
10 hrsReady
10 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ½ | pound |
italian sausage
bulk |
|
| 1 | cup |
onions
chopped |
|
| 2 | cloves |
cloves, ground
minced |
*
|
| 16 | ounces |
tomatoes
cut-up |
|
| 2 | cans |
tomato sauce
|
*
|
| 4 | ounces |
mushrooms
drained |
|
| 1 | cup |
green bell peppers
|
|
| 4 | tablespoons |
tapioca, quick-cooking
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | teaspoon |
basil
crushed, dry |
*
|
| 1 | teaspoon |
oregano
crushed, dry |
|
| ¼ | teaspoon |
salt and black pepper
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
spaghetti
hot, cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 226.8 | g |
italian sausage
bulk |
|
| 237 | ml |
onions
chopped |
|
| 2 | cloves |
cloves, ground
minced |
*
|
| 462.4 | ml/g |
tomatoes
cut-up |
|
| 2 | cans |
tomato sauce
|
*
|
| 115.6 | ml/g |
mushrooms
drained |
|
| 237 | ml |
green bell peppers
|
|
| 6E+1 | ml |
tapioca, quick-cooking
|
|
| 2 | each |
bay leaves
|
*
|
| 5 | ml |
basil
crushed, dry |
*
|
| 5 | ml |
oregano
crushed, dry |
|
| 1.3 | ml |
salt and black pepper
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
spaghetti
hot, cooked |
*
|
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 to 12 hours or high heat setting for 5 to 6 hours.
Remove bay leaves. Serve over hot spaghetti.
Makes 8 to 10 servings.
