Ingredients Jump to Instructions ↓

  1. 2 lb Ground beef

  2. 4 ea Tomatoes, canned

  3. 4 ea Med Carrot; cut in chunks

  4. 4 ea Med Onions, quartered

  5. 4 ea Garlic cloves, minced

  6. 2 ea Tomato paste, canned

  7. 1/4 c Parsley, snipped

  8. 2 ea Bay leaf

  9. 2 tb Sugar

  10. 2 ts Basil; crushed

  11. 1 1/2 ts Salt

  12. 1 ts Oregano, dried, crushed

  13. 1 ds Pepper

  14. 1/4 c Cold water

  15. 1/4 c Corn starch

  16. 1 x Hot cooked spaghetti

  17. 1 x Grated parmesan cheese

  18. 10hrs In skillet brown the ground beef; drain off excess fat. Transfer meat to a crockery cooker. In blender container place one can of tomatoes, undrained. Add the onion, carrot and garlic. Cover and blend till chopped; stir into meat in cooker. Cut up the remaining can of tomatoes but do not drain; stir into meat mixture with tomato paste, parsley, bay leaf, sugar, basil, salt, oregano, and pepper. Mix well. Cover and cook on low heat setting for 8-10 hours. To serve, turn to high-heat setting. Remove bay leaf. Cover and heat till bubbly,

  19. 10 minutes. Blend cold water slowly into cornstarch; stir into tomato mixture. Cover and cook

  20. 10 minutes longer. Spoon over the spaghetti. Pass the Parmesan cheese to sprinkle atop.--A good change of pace in spaghetti sauce taste.


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