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Spaghetti Sauce
Prep Time:
30 minutes
Cook Time:
8 hours
Ingredients:
* 2 pounds ground beef
* 3/4-pound bulk Italian sausage
* 4 medium onions, finely chopped
* 8 garlic cloves, minced
* 4 cans (14-1/2 ounces each) diced tomatoes, undrained
* 4 cans (6 ounces each) tomato paste
* 1/2 cup water
* 1/4 cup sugar
* 1/4 cup Worcestershire sauce
* 1 Tablespoon canola oil
* 1/4 cup minced fresh parsley
* 2 Tablespoons minced fresh basil or 2 teaspoons dried basil
* 1 Tablespoon minced fresh oregano or 1 teaspoon dried oregano
* 4 bay leaves
* 1 teaspoon rubbed sage
* 1/2 teaspoon salt
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon pepper
* Hot cooked spaghetti
Instructions:
1. In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until the meat is no longer pink.
2. Drain off any excess grease.
3. Transfer the meat mixture to a 5-quart slow cooker.
4. Stir in the diced tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil, parsley, basil, oregano, bay leaves, sage, salt, marjoram and pepper.
5. Cook the sauce, covered, on low for eight to ten hours.
6. Discard the bay leaves, toss the sauce with hot spaghetti and serve.
Notes:
If your spaghetti sauce recipe turns out watery or thin, the easiest way to thicken it is to simmer it. As the water reduces, the sauce will become more concentrated. If the sauce isn’t watery, but you’re looking for a creamier consistency, you could attain that by adding grated hard cheese or even melting in a block of cream cheese.
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