Thursday, September 13, 2007

The Best Spaghetti Sauce

1 1/2 lbs ground beef or sausage (I use a mixture of both, or you can throw in kielbasa, or pepperoni)
2 (15 oz) cans tomato sauce
2 (15 oz) cans tomatoes, undrained and chopped
2 (6 oz) can tomato paste
1 (8 oz) package sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
1 cup water
2 tbls brown sugar
2 tsp dried basil
2 tsp dried oregano
1 beef bouillon cube
1/4 tsp salt
1/4 tsp black pepper
2 cloves garlic, crushed
1/8 tsp ground red pepper (or cumin, or cayenne)

Brown and crumble meat and drain. Mix all ingredients in slow cooker. Cover and cook on high for 1 hour. Reduce to LOW and cook 7 hours. Serve over hot cooked spaghetti noodles.

***This recipe makes a TON. I usually have it for dinner, with some leftovers for the next day and I freeze the other half. Freezes great!***

****Serve with French Bread (with the garlic and parmesan in the middle)****

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