Wednesday, September 21, 2005

Crock-pot recipe

Mopsy is seeking new crock-pot recipes so I thought I would share this family favorite:

Italian Spaghetti Sauce (Better Homes and Gardens)
1 pound ground beef
1/2 pound Italian sausage
1 28-ounce can tomatoes, cut-up
2 6-ounce cans tomato paste
1 6-ounce can sliced mushrooms
1 cup chopped onion
3/4 cup chopped green pepper
1 cup beef broth
1/2 cup sliced pimento-stuffed green olives
3 bay leaves
2 cloves garlic, minced
2 tsp. Worcestershire sauce
1 tsp. sugar
1 tsp. salt
1/2 tsp. chili powder
1/2 tsp. pepper
2 TB. cold water
2 TB. cornstarch

In skillet brown ground beef and sausage; drain off fat. Transfer to crock-pot and stir in undrained tomatoes, tomato paste, mushrooms, onion, green pepper, beef broth, olives, bay leaves, garlic, Worcestershire sauce, sugar, salt, chili powder and pepper. Cover; cook on high-heat setting for 5-6 hours. Blend water slowly into cornstarch; stir into tomato mixture. Cover; cook 10 minutes. Serve sauce over hot spaghetti noodles and sprinkle with Parmesan cheese. Serves 8 to 10.

My family loves this sauce and I usually double it and put half in the freezer for another dinner. Even one recipe makes a lot of sauce!