| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dishes, Pasta, Crock pot |
16 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 4 |
|
Tomatoes, canned |
| 4 |
|
Med Carrot; cut in chunks |
| 4 |
|
Med Onions, quartered |
| 4 |
|
Garlic cloves, minced |
| 2 |
|
Tomato paste, canned |
| 1/4 |
c |
Parsley, snipped |
| 2 |
|
Bay leaf |
| 2 |
tb |
Sugar |
| 2 |
ts |
Basil; crushed |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Oregano, dried, crushed |
| 1 |
ds |
Pepper |
| 1/4 |
c |
Cold water |
| 1/4 |
c |
Corn starch |
|
|
Hot cooked spaghetti |
|
|
Grated parmesan cheese |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 10hrs In skillet
brown the ground beef; drain off excess fat. Transfer meat to a crockery
cooker.
In blender container place one can of tomatoes, undrained. Add the onion,
carrot and garlic. Cover and blend till chopped; stir into meat in cooker.
Cut up the remaining can of tomatoes but do not drain; stir into meat
mixture with tomato paste, parsley, bay leaf, sugar, basil, salt, oregano,
and pepper. Mix well. Cover and cook on low heat setting for 8-10 hours. To
serve, turn to high-heat setting. Remove bay leaf. Cover and heat till
bubbly, 10 minutes.
Blend cold water slowly into cornstarch; stir into tomato mixture. Cover
and cook 10 minutes longer.
Spoon over the spaghetti. Pass the Parmesan cheese to sprinkle
atop.----------A good change of pace in spaghetti sauce taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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