Spaghetti

Ingredients

• 1 Pound Ground Beef
• 1 Pound Ground Sweet Sausage
• 4-6 Tablespoons Red Cooking Wine
• 1 Large Vadalia Onion (Finely Diced)
• 10 Ounces Cremini Mushrooms (Sliced Thin)
• 1 Bulb of Garlic (Minced)
• 1 Green or Red Bell Pepper (Finely Diced)
• 2 29 Ounce Cans of Tomato Sauce
• 1 14.5 Ounce Can Petite Diced Tomatoes
• 2 Tablespoons Oregano
• 1 Tablespoon Basil
• 1 Tablespoon Marjoram
• 1 Tablespoon Sage
• 1/2 Tablespoon Salt
• 16 Ounce Spaghetti Pasta

Directions

1. In a slow cooker, combine tomato sauce, petite diced tomatoes, oregano, basil, marjoram, sage, and salt. Start cooking on high heat.
2. In a large skillet, brown ground beef stiring frequently. Use a slotted spoon to transfer beef to slow cooker
3. Roll ground pork into small balls and brown, in beef drippings, on all sides. Use a slotted spoon to transfer to slow cooker
4. Keep approximately 3-4 tablespoons of the drippings in the skillet and discarding any excess. Add garlic and onions to skillet and stir frequently until caramelized. Transfer to slow cooker.
5. Add red cooking wine, sliced mushrooms, and diced pepper to the skillet. Cook over medium high heat, stirring frequently, until most of the moisture has been removed. Transfer to slow cooker.
6. Cook in slow cooker on high until the sauce begins to simmer. Turn onto low heat and continue cooking for 4 to 6 hours, for best flavor.
7. Cook Pasta according to directions for desired texture.
8. Add pasta and sauce to a plate and enjoy.
9. Excellent served with garlic bread.

Rate This Recipe