Meaty Spaghetti Sauce
1 pound lean ground beef
1/2 pound Italian sausage, remove from casings 1 cup
chopped onion (about 1 large onion) 2 garlic cloves,
minced 2 cans tomatoes (14.5 ounces each), diced or
broken up 2 cans tomato sauce (8 ounces each) 2 cans (4
ounces each) sliced mushrooms, drained 1 cup chopped
green bell pepper 4 tablespoons tapioca, quick-cooking 2
bay leaves 1 teaspoon dried leaf basil, crumbled 1
teaspoon dried leaf oregano, crushed
2/4 teaspoon pepper dash salt, or to taste hot cooked
spaghetti, drained
In a heavy skillet over medium-low heat, cook ground beef,
sausage, onion, and garlic until meat is no longer pink and
onion is tender; drain off excess fat. Meanwhile in
crockpot, combine undrained tomatoes, tomato sauce,
mushrooms, green pepper, tapioca, bay leaves, oregano,
basil, pepper, and salt. Stir in browned drained meat
mixture. Cover and cook on LOW for 10 hours or high heat
setting for 5 hours. Remove bay leaves. Serve sauce over hot
spaghetti. Serves 8.
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