Name: Spagetti Sauce Italiano
Ingredients: 1 pound ground beef; 1/2 pound Italian sausage, bulk; 1 c onion, chopped; 2 garlic clove, minced; 2 can tomatoes, 16 oz, cut-up; 2 can tomato sauce, 8 oz; 2 can mushrooms, 4 oz, chopped and drained; 1 c green pepper, chopped; 4 tb tapioca, quick-cooking; 2 bay leaves; 1 ts basil, crushed; 1 ts oregano, crushed; 1/4 ts pepper; dash salt; hot cooked spaghetti

Spagetti Sauce Italiano

Cooking MethodSlow Cooker

Ingredients

1 pound ground beef
1/2 pound Italian sausage, bulk
1 c onion, chopped
2 garlic clove, minced
2 cans tomatoes, 16 oz, cut-up
2 cans tomato sauce, 8 oz
2 cans mushrooms, 4 oz, chopped and drained
1 c green pepper, chopped
4 tb tapioca, quick-cooking
2 bay leaves
1 ts basil, crushed
1 ts oregano, crushed
1/4 ts pepper
dash salt
hot cooked spaghetti

Instructions

Yield: 8 servings. In a skillet cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender, drain off fat. Meanwhile in slow cooker, combine undrained tomatoes, tomato sauce, mushrooms, green pepper, tapioca, bay leaves, oregano, basil, pepper, and salt. Stir in browned meat mixture. Cover, cook on low-heat setting for 10-12 hours or high heat setting for 5-6 hours. Remove bay leaves. Serve over hot spaghetti. Makes 8-10 servings.