| 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 lena36@juno.com (Lena P Mitchell) on
Jan 23, 1998
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