Recipe - Spagetti Sauce Italiano

1 pound Ground beef
One half pound Italian sausage; bulk
1 cup Onion; chopped
2 Garlic clove; minced
2 cn Tomatoes; 16 oz, cutup
2 cn Tomato sauce; 8 oz
2 cn Mushrooms; 4 oz, chopped and
drained
1 cup Green pepper; chopped
4 tablespoon Tapioca; quickcooking
2 Bay leaves
1 teaspoon Basil, crushed & dry
1 teaspoon Oregano, crushed & dry
One fourth teaspoon Pepper
1 ds 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 lowheat setting for 1012 hours or high heat setting for
56 hours. Remove bay leaves. Serve over hot spaghetti. Makes 810
servings.

Source: Better Homes and Gardens New Crockery Cookbook Terrie Peterson
Posted to MMRecipes Digest V5 #024 by lena36@juno.com (Lena P Mitchell) on
Jan 23, 1998