| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Pasta, Sauces/dips | 8 | Servings |
INGREDIENTS
| 1 | lb | Ground beef |
| 1/2 | lb | Italian sausage; bulk |
| 1 | c | Onion; chopped |
| 2 | Garlic clove; minced | |
| 2 | cn | Tomatoes; 16 oz, cut-up |
| 2 | cn | Tomato sauce; 8 oz |
| 2 | cn | Mushrooms; 4 oz, chopped and drained |
| 1 | c | Green pepper; chopped |
| 4 | tb | Tapioca; quick-cooking |
| 2 | Bay leaves | |
| 1 | ts | Basil, crushed & dry |
| 1 | ts | Oregano, crushed & dry |
| 1/4 | ts | Pepper |
| 1 | ds | Salt |
| 1 | Hot cooked spaghetti |
INSTRUCTIONS
In a skillet cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender; drain off fat. Meanwhile in crockpot, combine undrained tomatoes, tomato sauce, mushrooms, green pepper, tapioca, bay leaves, oregano, basil, pepper, and salt. Stir in browned meat mixture. Cover; cook on low-heat setting for 10-12 hours or high heat setting for 5-6 hours. Remove bay leaves. Serve over hot spaghetti. Makes 8-10 servings. Source: Better Homes and Gardens New Crockery Cookbook Terrie Peterson Posted to MM-Recipes Digest V5 #024 by [email protected] (Lena P Mitchell) on Jan 23, 1998
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