Stamp of Approval Spaghetti Sauce (Crockpot)

Contributed By: Parker


2 pounds ground beef
3/4 pound bulk 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


1. In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
2. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
3. Cook, covered, on low 8 to 10 hours. Discard bay leaves. Serve with spaghetti.

Helpful Hints:

Five Star Recipe
TOTAL TIME: Prep: 30 min. Cook: 8 hours
YIELD: 12 servings (3 quarts).
Freeze option: Cool before placing in a freezer container. Cover and freeze for up to 3 months. Thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with spaghetti.
Nutrition Facts
1 cup: 335 calories, 16g fat (5g saturated fat), 62mg cholesterol, 622mg sodium, 27g carbohydrate (16g sugars, 5g fiber), 22g protein.

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