Stamp-of-Approval Spaghetti Sauce Recipe
- 2 pounds ground beef
- 3/4 pound Johnsonville® Mild Ground 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
- 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).
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Stamp-of-Approval Spaghetti Sauce(83)
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I didn't have the fresh herbs so I used dried and it was still amazing. It seems a bit sweet to me so next time I'll cut back the sugar a bit.
LOVE LOVE LOVE this recipe!!! This has been a FAVORITE family meal for many years! It makes a huge batch which is good because you can freeze it since it makes delicious leftovers even a month later! It doesn't usually last long in the freezer however! I always turn to this spaghetti sauce when I'm having guests over for dinner and it always gets big raves :)
I LOVE this recipe! It's very easy and convenient to make. Absolutely delicious! I will never use a store bought sauce again!
Have made this dish several times. Greatest slow cooker recipe I have ever run across! Sauce stays on spaghetti and not in the plate
Awesome. Cooked for 10 HRS and it turned out perfect. Nice texture. Great for cooking while at work!
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