1/2 pound extra-lean ground beef
1/2 pound italian sausage
1 onion, finely chopped
2 teaspoons salt
3 teaspoons pepper
4 cloves garlic, minced
6 oz can tomato paste
15 oz can tomato sauce
28 oz can diced tomatoes
4 teaspoons dried thyme
2 teaspoons dried basil leaves
2 teaspoons dried rosemary
1 teaspoon dried marjoram
1 teaspoon crushed bay leaf
1Tbsp sugar
DIRECTIONS
Place meat in a non-stick wok, or large deep skillet. Drain excess fat. Add onion, and cook until soft and translucent. Season with salt and pepper. Put into crock pot. Stir in garlic, tomato paste, tomato sauce and diced tomatoes. Season with thyme, basil, rosemary, marjoram and bay leaf. Cover, and let simmer on low heat for 3-4 hours.
One 16 ounce package of spagehetti noodles is perfect if the recipe is doubled, but you might like more sauce that our family does.
I doubled the recipe and what I didn't immediately use, I froze in indiviual portions and use as needed. Works great!
DIRECTIONS
Place meat in a non-stick wok, or large deep skillet. Drain excess fat. Add onion, and cook until soft and translucent. Season with salt and pepper. Put into crock pot. Stir in garlic, tomato paste, tomato sauce and diced tomatoes. Season with thyme, basil, rosemary, marjoram and bay leaf. Cover, and let simmer on low heat for 3-4 hours.
One 16 ounce package of spagehetti noodles is perfect if the recipe is doubled, but you might like more sauce that our family does.
I doubled the recipe and what I didn't immediately use, I froze in indiviual portions and use as needed. Works great!
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