Thursday, November 19, 2009

Spaghetti Sauce Italiano

    8 oz. bulk Italian sausage
    4 oz. lean ground beef
    1 med onion, chopped (1/2 cup)
    1/2 tsp. bottled minced garlic
    1 can tomatoes, cut up (16 oz.)
    1 can tomato sauce (8 oz.)
    1 can sliced mushrooms, drained (4 oz.)
    1 sm. green pepper, chopped (1/2 cup)
    2 tbsp. quick-cooking tapioca
    bay leaf
    1 tsp. dried Italian seasoning, crushed
    1/8 tsp black pepper
    6 oz. packaged dried spaghetti

    Dash salt

  • Cook sausage, ground beef, onion, and garlic in a large sillet until meat is brown and onion is tender. Drain off fat.
  • Meanwhile, combine the undrained tomatoes, the tomato sauce, mushrooms, green pepper, tapioca, bay leaf, Italian seasoning, black pepper, and salt in a 31/2 or 4-quart Crockery Pot. Stir in meat mixture.
  • Cover; cook on low for 8 to 10 hours. (Or, cook on high for 4 to 5 hours.) Discard bay leaf.
  • Cook spaghetti according to package directions. Serve meat mixtue over spaghetti.
Makes 4 to 5 servings.

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