Stamp-of-Approval Spaghetti Sauce
By rachel
My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! —Melissa Taylor, Higley, Arizona
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Ingredients
- 2 pounds ground beef
- 3/4 pound Johnsonville® Mild Ground Italian Sausage
- 4 medium onions, finely chopped
- 8 garlic cloves, minced
- 4 cans (14-1/2 ounces each) diced tomatoes, undrained
- 4 cans (6 ounces each) tomato paste
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup Worcestershire sauce
- 1 tablespoon canola oil
- 1/4 cup minced fresh parsley
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 4 bay leaves
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon pepper
- Hot cooked spaghetti
Details
Servings 12
Level of difficulty Average
Preparation time 30mins
Cooking time 340mins
Cost Average budget
Preparation
Step 1
In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
Step 2
Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
Step 3
Cover and cook on low for 8-10 hours. Discard bay leaves. Serve with spaghetti.
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