Stamp of Approval Spaghetti Sauce
Per serving
Thick and hearty. This sauce sure did get my families stamp of approval. I found this recipe in Taste Of Home magazine. When I made this recipe I cut it in half. I used a little less then 1 pound of broken up sweet italian sausage patties. I used Splenda in place of the sugar, which I will use much less next time as I found this to sweet for even my family. I used all dried herbs as that what I have on hand and which I used 1 handful of dried parsley and the amounts given for the basil & oregano as I didn't cut back on these. When I made this sauce I cooked this in my crock pot on high for 4 hours.
Ingredients
12 serv.- ground beef↗2 lbs
- bulk Italian sausage↗3⁄4 lb
- medium onions, finely chopped↗4
- garlic cloves, minced↗8
- canned diced tomatoes, undrained (4-14 1/2oz each)60 ounces
- tomato paste↗24 ounces
- water↗1⁄2 cup
- sugar↗1⁄4 cup
- Worcestershire sauce↗1⁄4 cup
- canola oil↗1 tablespoon
- minced fresh parsley1⁄4 cup
- minced fresh basil or 1 teaspoon dried basil2 tablespoons
- minced fresh oregano or 1 teaspoon dried oregano1 tablespoon
- bay leaves↗4
- rubbed sage1 teaspoon
- teaspoon salt↗1⁄2
- teaspoon dried marjoram1⁄2
- teaspoon pepper↗1⁄2
- hot cooked spaghetti
Step-by-step instructions
- 1
In a dutch oven, cook the beef, sausage, onions, and garlic over medium heat until meat is no longer pink; drain.
- 2
Transfer to a 5-quart slow cooker. Stir in the tomatoes, tomato paste, water, sugar, worcestershire sauce, oil and seasonings. Cover and cook on low for 8 hours or until bubbly. Discard bay leaves. Serve with spaghetti.
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