Ingredients
- 1 pound lean ground beef
- 1 pound ground hot Italian sausage
- 1 onion, chopped
- 1 heaping tablespoon minced garlic
- 3 (14.5 ounce) cans diced tomatoes
- 2 (15 ounce) cans tomato sauce
- 1 heaping teaspoon oregano
- 1/2 heaping teaspoon basil
- 3 bay leaves
- 1/4 teaspoon fresh ground black pepper
- salt, to taste
Preparation
Step 1
1. In a large skillet, cook the meat and onions until the meat is brown and the onions are tender. Add the minced garlic near the end of this step to prevent it from burning.
2. Place meat mixture (without draining) and all other ingredients into a large crockpot. I like my spaghetti sauce less thick, so I do not drain the tomatoes. If you like a thicker sauce, then I would recommend draining them before adding.
3. Cook on high for at least 5-6 hours, or low for 10-12 hours, stirring caramelized sides back into the sauce. As the sauce is nearing completion, it should be easy to skim off any fat with a tablespoon, as the fat will pool on top while it simmers.
4. When complete, stir well, and serve on top of your favorite pasta.