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Spaghetti Sauce Italiano




Source of Recipe


“Better Homes and Gardens Crockery Cooker Cookbook”, 1976


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/recipesfornoncooks/crockpot.msnw

List of Ingredients




1 pound ground beef

1/2 pound bulk Italian sausage

1 (28-ounce) can tomatoes, cut up, undrained

2 (6-ounce) cans tomato paste

1 (6-ounce) can sliced mushrooms

1 cup chopped onion

3/4 cup chopped green bell pepper

1/2 cup Burgundy

1/2 cup sliced pimiento-stuffed green olives

3 bay leaves

2 cloves garlic, minced

1-1/2 teaspoons Worcestershire sauce

1 teaspoon granulated sugar

1 teaspoon salt

1/2 teaspoon chili powder

1/8 teaspoon pepper

1/3 cup water

2 tablespoons cornstarch blended with 2 tablespoons cold water


Recipe



1. Brown beef and sausage in a skillet; drain off fat. Transfer to crockpot.

2. Stir in the next 14 ingredients with the 1/3 cup cold water. Cover and cook on high-heat setting for 5 to 6 hours.

3. Stir the blended cornstarch and water into the tomato mixture. Cover; cook 10 minutes. Serve over spaghetti. Pass Parmesan.

Serves 8 to 10