Spaghetti Sauce Italiano

It’s not just a spaghetti sauce. Serve it over your favorite pasta or try a variety.

8 oz. bulk Italian sausage
4 oz. lean ground beef
1 med onion, chopped (1/2 cup)
1/2 tsp. bottled minced garlic
1 can tomatoes, cut up (16 oz.)
1 can tomato sauce (8 oz.)
1 can sliced mushrooms, drained (4 oz.)
1 sm. green pepper, chopped (1/2 cup)
2 tbsp. quick-cooking tapioca

1 bay leaf
1 tsp. dried Italian seasoning, crushed
1/8 tsp black pepper
6 oz. packaged dried spaghetti
Dash salt

1. Cook sausage, ground beef, onion, and garlic in a large sillet until meat is brown and onion is tender. Drain off fat.

2. Meanwhile, combine the undrained tomatoes, the tomato sauce, mushrooms, green pepper, tapioca, bay leaf, Italian seasoning, black pepper, and salt in a 31/2 or 4-quart Crockery Pot. Stir in meat mixture.

3. Cover; cook on low for 8 to 10 hours. (Or, cook on high for 4 to 5 hours.) Discard bay leaf.

4. Cook spaghetti according to package directions. Serve meat mixtue over spaghetti.

Makes 4 to 5 servings.

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