| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Pot roast, Main dish, Italian, Pasta |
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 |
|
ds |
Salt |
|
|
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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