Oct 23, 2008

Hearty Meat Spaghetti sauce

This spaghetti sauce is super good, and much better than just a bottle of Prego! It calls for a lot of ingredients but nothings beats that homemade taste! (Chaelin I hope you like this, let me know!)

1 pound ground beef
1 pound bulk Italian sausage
1 medium green pepper, chopped
1 medium yellow onion, chopped
8 garlic cloves, minced (I used bottled, minced, garlic. 1 1/2 Tbsp)
3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/3 cup sugar
2 tablespoons Italian seasoning
1 tablespoon dried basil (I use this IF I have it on hand)
2 teaspoons dried marjoram (I never use this)
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked spaghetti

1-In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Transfer to a 5-qt. crock pot

2-Stir in green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings; mix well. Cover and cook on low for 8 hours or until bubbly. Serve over spaghetti.

*You do not have to let this simmer for 8 hours if you don't have the time. All it does is let the flavors soak in together.

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