Ingredients
Scale
- 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
Instructions
- In a Dutch oven, cook the ground beef, Italian sausage, onions, and minced garlic over medium heat until the meat is no longer pink, about 5 to 7 minutes. Drain excess fat.
- Transfer the cooked meat mixture to a 5-quart slow cooker.
- Stir in the diced tomatoes (with juice), tomato paste, water, sugar, Worcestershire sauce, canola oil, and seasonings: parsley, basil, oregano, bay leaves, sage, salt, marjoram, and pepper. Mix well.
- Cover and cook on low for 8 to 10 hours.
- Remove bay leaves before serving and spoon sauce over hot cooked spaghetti.
Notes
Serve with grated Parmesan cheese and fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: slow cooker, spaghetti, pasta sauce