Stamp-of-Approval Spaghetti Sauce
TOTAL TIME: Prep: 30 min. Cook: 8 hours
YIELD: 12 servings (3 quarts).
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
Ingredients
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2 pounds ground beef
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3/4 pound bulk Italian sausage
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4 medium onions, finely chopped
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8 garlic cloves, minced
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4 cans (14-1/2 ounces each) diced tomatoes, undrained
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4 cans (6 ounces each) tomato paste
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1/2 cup water
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1/4 cup sugar
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1/4 cup Worcestershire sauce
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1 tablespoon canola oil
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1/4 cup minced fresh parsley
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2 tablespoons minced fresh basil or 2 teaspoons dried basil
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1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
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4 bay leaves
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1 teaspoon rubbed sage
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1/2 teaspoon salt
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1/2 teaspoon dried marjoram
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1/2 teaspoon pepper
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Hot cooked spaghetti
Directions
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1.
In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
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2.
Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
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3.
Cook, covered, on low 8-10 hours. Discard bay leaves. Serve with spaghetti.
Nutrition Facts
1 cup: 335 calories, 16g fat (5g saturated fat), 62mg cholesterol, 622mg sodium, 27g carbohydrate (16g sugars, 5g fiber), 22g protein.
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