Spaghetti Sauce Recipe Recipe

12

Ingredients

2 2 2 pounds ground beef
3/4 3/4 3/4 pound bulk Italian sausage
4 4 4 medium onions, finely chopped
8 8 8 garlic cloves, minced
4 4 4 cans (14-1/2 ounces each) diced tomatoes, undrained
4 4 4 cans (6 ounces each) tomato paste
1/2 1/2 1/2 cup water
1/4 1/4 1/4 cup sugar
1/4 1/4 1/4 cup Worcestershire sauce
1 1 1 tablespoon canola oil
1/4 1/4 1/4 cup minced fresh parsley
2 2 2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 1 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
4 4 4 bay leaves
1 1 1 teaspoon rubbed sage
1/2 1/2 1/2 teaspoon salt
1/2 1/2 1/2 teaspoon dried marjoram
1/2 1/2 1/2 teaspoon pepper
Hot cooked spaghetti
1 1 1 . In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
2 2 to 5-qt. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.

Preparation

Step 1

1.
In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.

2.
Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.

3.
Cover and cook on low for 8-10 hours. Discard bay leaves. Serve with spaghetti.
Freeze option: Cool before placing in a freezer container. Cover and freeze for up to 3 months.Thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with spaghetti.
Yield: 12 servings (3 quarts).