This is a truly wonderful spaghetti sauce and makes lots, so you can freeze some if you want. It will also feed a crowd, at least 12 people. Combine with a nice salad and some bread, and you have a marvelous winter "comfort food" meal!! Oh for a snowy night in the mountains!!
- 2 1/2 pounds ground beef
- 1 pound mild Italian sausage
- 4 medium onions, finely chopped
- 8 garlic cloves, minced
- 4 cans (14 1/2 oz. each) diced tomatoes, undrained(I chop mine in my Cuisinart food processor, as my family doesn't like chunks of tomatoes)
- 4 cans (6 ounces each) tomato paste
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup Worchestershire Sauce
- 1 Tablespoon Canola Oil
- 1/4 cup minced fresh parsley
- 2 Tablespoons minced fresh basil or 2 teaspoons dry
- 1 Tablespoon minced fresh oregano or 1 teaspoon dry
- 4 Bay leaves
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon pepper
- Hot cooked spaghetti
In a Dutch oven, cook the beef, sausage, onions, and garlic over medium heat until the meat is no longer pink, Drain. Transfer to a 5 quart slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worchestershire sauce, oil and seasonings. Cover and cook on low for 8 hours or until bubbly. Discard Bay leaves. Serve with spaghetti.
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