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Stamp-of-Approval Spaghetti Sauce

Stamp-of-Approval Spaghetti Sauce
My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! —Melissa Taylor, Higley, Arizona
12 ServingsPrep: 30 min. Cook: 8 hours

Ingredients

  • 2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 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
© Taste of Home 2013

2 of 2

Stamp-of-Approval Spaghetti Sauce (continued)

Directions

  • In a Dutch oven, cook the beef, sausage, onions and garlic over
  • medium heat until meat is no longer pink; drain.
  • Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste,
  • water, sugar, Worcestershire sauce, oil and seasonings.
  • Cover and cook on low for 8-10 hours. Discard bay leaves. Serve with
  • spaghetti.
  • Yield: 12 servings (3 quarts).
Nutrition Facts: 1 cup sauce (calculated without spaghetti) equals 298 calories, 12 g fat (4 g saturated fat), 48 mg cholesterol, 557 mg sodium, 30 g carbohydrate, 7 g fiber, 20 g protein. Diabetic Exchanges: 4 vegetable, 2 lean meat, 2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013