Crockery Spaghetti Sauce
- 2 medium onions
- 2 medium carrots
- 2 cloves garlic
- 1 TBSP parsley
- 1 TBSP sugar
- 3/4 tsp salt
- 1 tsp basil
- 1/2 tsp oregano
- 1 bay leaf
- 2 28 oz cans crushed tomatoes
- 1 6 oz can tomato paste
- 2 TBSP cold water
- 2 TBSP cornstarch
- 1 lb. hamburger, browned
- 4 ounce phkg chopped or mini pepperoni
- 1/2 cu. sliced green olives, drained
In blender combine 1 can tomatoes, onions, carrots and garlic. Cover and blend, put in crock-pot. Put second can in blender and add tomato paste, parsley, sugar, basil, oregano and salt and pepper. Blend and add to crock-pot. Stir together. Add bay leaf.
Cook on low heat for 8-10 hours.
Remove bay leaf, turn to high for 10 minutes. Blend water and cornstarch and stir in. Cook 10 minutes more until thickened.
Add hamburger, olives and pepperoni. Heat and serve on spaghetti noodles.