Spaghetti with Sauce Italiano

By oakleyj

Ingredients

• 1 pound bulk Italian sausage or ground beef
• 1 cup chopped onion (1 large)
• 2 cloves garlic, minced
• 2 14.5-ounce cans diced tomatoes, undrained
• 1 6-ounce can tomato paste
• 1 bay leaf
• 1 to 2 tablespoons snipped fresh oregano or 2 teaspoons dried Italian seasoning, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup chopped green sweet pepper (1 large)
• 12 to 16 ounces dried spaghetti
• Grated or finely shredded Parmesan cheese (optional)

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

1. In a large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2. Meanwhile, in a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, mushrooms (if desired), tomato paste, bay leaf, oregano, salt, and black pepper. Stir in meat mixture.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Turn off cooker. Add sweet pepper; cover and let stand for 5 minutes.

4. Meanwhile, cook pasta in boiling, lightly salted water according to package directions; drain. Spoon meat mixture over pasta. If desired, sprinkle with cheese.