Meat Sauce - Crock Pot Italian Spaghetti Meat Sauce

1 lb. lean ground beef

1/2 lb. bulk Italian sausage

1 can (28 oz.) crushed tomatoes, undrained

2 (6 oz. ea.) tomato paste

1 can (6 oz.) mushrooms, sliced, drained

1 cup onions, chopped

1/4 cup green bell pepper, chopped

1/2 cup Burgundy wine

1/2 cup pimiento stuffed green olives, sliced

3 bay leaves

2 cloves garlic, minced

1-1/2 tsp. Worcestershire sauce

1 tsp. sugar

1 tsp. salt

1/2 tsp. chili powder

1/8 tsp. ground black pepper

1/3 cup cold water

Roux:

2 TB cold water

2 TB cornstarch

Serve over: Hot cook spaghetti

Grated Parmesan cheese, for garnish

In a large skillet, sauté beef and sausage; drain off fat. Transfer to crock pot. Stir in tomatoes, tomato paste, mushrooms, onion, green bell pepper, wine, olives, bay leaves, garlic, Worcestershire, sugar, salt, chili powder, black pepper and 1/3 cup water. Cover and cook on HIGH heat setting for 5 to 6 hours. Blend 2 tablespoons water and cornstarch and stir into the tomato mixture. Cover and cool for an additional 10 minutes or until thickened. Serve over hot cooked spaghetti. Garnish with Parmesan cheese.

Serves: 6 to 10.

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