Thursday, May 31, 2007

Crockpot Spaghetti

Let me just preface this recipe as Gwen would: "This is the best spaghetti sauce ever!" Really, once you try this, you will never go back. You will find yourself always having to have your cupboards stocked with these ingredients so you can make it at whim. SOOO GOOD! It will rekindle your faith in spaghetti. (By the way, I got this recipe from my mom, so I can sing it's praises without being prideful)

1 pound ground beef
1 pound bulk Italian sausage
1 medium green pepper, chopped
8 garlic cloves, minced
3 cans (14-1/2 ounces each) Italian diced tomatoes
1 medium onion, chopped
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/3 cup sugar

2 tablespoons Italian seasoning
1 tablespoon dried basil

2 teaspoons dried marjoram
1 teaspoon salt

1/2 teaspoon pepper
Hot cooked spaghetti

In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings; mix well. Cover and cook on low for 8 hours or until bubbly. 12 servings.

1 comment:

Brandon and Brittany said...

Tip: If you are in a pinch and don't have time to slow cook this, it can all be made in a skilleton the stove. (Just make sure you have a big pan) Just brown up the meats and add the onions and peppers. Cook until they soften and then add the rest of the ingredients and simmer about 20 min. The flavors don't meld as much as they do in the crockpot and the veggies and meats won't be as tender but it is still really good.