Spaghetti with meat sauce (crockpot)
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | pounds | Ground beef |
| 4.00 | Tomatoes; canned | |
| 4.00 | Med carrot; cut in chunks | |
| 4.00 | Med onions; quartered | |
| 4.00 | Garlic cloves; minced | |
| 2.00 | Tomato paste; canned | |
| ¼ | cup | Parsley; snipped |
| 2.00 | Bay leaf | |
| 2.00 | tablespoon | Sugar |
| 2.00 | teaspoon | Basil; crushed |
| 1½ | teaspoon | Salt |
| 1.00 | teaspoon | Oregano, dried; crushed |
| 1.00 | dash | Pepper |
| ¼ | cup | Cold water |
| ¼ | cup | Corn starch |
| Hot cooked spaghetti | ||
| Grated parmesan cheese | ||
Directions
Fat grams per serving: Approx. Cook Time: 10hrs In skillet In blender container place one can of tomatoes, undrained.
Add the onion, c Remove bay leaf. Cover and heat till bubbly, 10 minutes. Blend cold water slowly into cornstarch; stir into tomato mixture. Cover and cook 10 minutes longer. Spoon over the spaghetti.
Pass the Parmesan cheese to sprinkle atop.------
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