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Spagetti Sauce Italiano

crockpot, ethnic

1 lb ground beef
1/2 lb italian sausage; bulk
1 cup onion; chopped
2 garlic clove; minced
2 can tomatoes; 16 oz, cut-up
2 can tomato sauce; 8 oz
2 can mushrooms; 4 oz, chopped and drained
1 cup green pepper; chopped
4 tablespoon tapioca; quick-cooking
2 bay leaves
1 teaspoon basil, crushed & dry
1 teaspoon oregano, crushed & dry
1/4 teaspoon pepper
1 dash 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 Via: mmdoor@the_cheshire_cat.bbs, 08-19-1995, recipe # 3563 in Primary

Yield: 8 servings

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