Stamp-of-Approval Spaghetti Sauce

By broots

Ingredients

• 2 pounds ground beef
• 3/4 pound bulk Italian sausage
• 4 medium onions, finely chopped
• 8 garlic cloves, minced
• 4 cans (14-1/2 ounces each) diced tomatoes, undrained
• 4 cans (6 ounces each) tomato paste
• 1/2 cup water
• 1/4 cup sugar
• 1/4 cup Worcestershire sauce
• 1 tablespoon canola oil
• 1/4 cup minced fresh parsley
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 4 bay leaves
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon pepper
• Hot cooked spaghetti

Preparation

Step 1

In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.

Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.

Cover and cook on low for 8-10 hours. Discard bay leaves. Serve with spaghetti.