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SPAGETTI SAUCE ITALIANO
Yield: 8 servings
1 lb ground beef
1/2 lb Italian sausage, bulk
1 c onion, chopped
2 garlic clove, minced
2 cans tomatoes, 16 oz, cut-up
2 cans tomato sauce, 8 oz
2 cans mushrooms, 4 oz, chopped and drained
1 c green pepper, chopped
4 tb tapioca, quick-cooking
2 bay leaves
1 ts basil, crushed
1 ts oregano, crushed
1/4 ts pepper
dash salt
hot cooked spaghetti
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.
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Pasta Sauce 02