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Stamp-of-Approval Spaghetti Sauce

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Total Time
Prep: 30 min. 


Ingredients

  • 2 pounds ground beef
  • 3/4 pound bulk Italian sausage
  • 4 medium onions, finely chopped
  • 8 garlic cloves, minced
  • 4 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 4 cans (6 ounces each) tomato paste
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon canola oil
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 4 bay leaves
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon pepper
  • Hot cooked spaghetti



Instructions

    • 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.Cook, covered, on low 8-10 hours. Discard bay leaves. Serve with spaghetti.
      4.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.
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