1 pound ground beef
1/2 pound bulk Italian sausage
1 cup chopped onion
2 garlic cloves -- minced
2 cans tomatoes - (16 oz ea) -- cut-up
2 cans tomato sauce - (8 oz ea)
2 cans mushrooms - (4 oz ea) -- drained and chopped
1 cup chopped green pepper
4 tablespoons quick-cooking tapioca
2 bay leaves
1 teaspoon dried basil -- crushed
1 teaspoon dried oregano -- crushed
1/4 teaspoon freshly-ground black pepper
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 LOW-heat setting for 10 to 12 hours or HIGH-heat setting for 5 to 6 hours. Remove bay leaves. Serve over hot spaghetti.
This recipe yields 8 servings.
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