[CnD] Spaghetti meat sauce

Anna annagalassi at sasktel.net
Wed Jun 29 03:03:14 GMT 2011





1/2 pound sweet or hot Italian link sausage

1 pound ground chuck

1 pound round steak or stewing beef, cut into 1-inch cubes

2 medium onions, chopped

1 large green pepper, seeded and chopped

2 cloves garlic, minced

2 tablespoons sugar

1 tablespoon salt

2 teaspoons leaf basil

1/8 teaspoon crushed red pepper

2 cans (16 ounces each) Italian-style tomatoes, broken up

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste




1. Remove sausage from casings; brown in skillet with ground chuck 

and cubed meat. 

2. Break up sausage and ground meat with wooden spoon or fork as they brown; drain well. 

3. Add to Crock-Pot with remaining ingredients; stir well. 

4. Cover and cook on Low for 8 to 16 hours or on High for 4 to 6 hours. 5. For thicker sauce, cook on High for last 2 hours, removing cover 

for last hour.




1. This sauce may be made 1 to 2 days in advance and refrigerated. 

2. It also freezes well.

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