Email to Nancy Spraker Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES 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.msnwList 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
Recipe Link: http://communities.msn.com/recipesfornoncooks/crockpot.msnw