Title: Spagetti Sauce Italiano
Categories: Pasta, Sauces/dips
Yield: 8 Servings

1 lb Ground beef
1/2 lb Italian sausage; bulk
1 c Onion; chopped
2 Garlic clove; minced
2 cn Tomatoes; 16 oz, cut-up
2 cn Tomato sauce; 8 oz
2 cn Mushrooms; 4 oz, chopped and
- drained
1 c Green pepper; chopped
4 tb Tapioca; quick-cooking
2 Bay leaves
1 ts Basil, crushed & dry
1 ts Oregano, crushed & dry
1/4 ts Pepper
1 ds Salt
1 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.

Source: Better Homes and Gardens New Crockery Cookbook Terrie Peterson
Posted to MM-Recipes Digest V5 #024 by lena36@juno.com (Lena P Mitchell) on
Jan 23, 1998