1 pound ground beef
1 pound bulk Italian sausage
1 medium onion, chopped
8 garlic cloves, minced
3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/3 cup sugar
3 tablespoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
cooked spaghetti
In a large skillet over medium heat, cook beef and sausage until no longer pink; drain well. Transfer to a 5-qt crock pot. Stir in the remaining ingredients (except the spaghetti), mixing well. Cover and cook on low for 8 hours or until bubbly. Serve over the hot spaghetti.
1 pound bulk Italian sausage
1 medium onion, chopped
8 garlic cloves, minced
3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/3 cup sugar
3 tablespoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
cooked spaghetti
In a large skillet over medium heat, cook beef and sausage until no longer pink; drain well. Transfer to a 5-qt crock pot. Stir in the remaining ingredients (except the spaghetti), mixing well. Cover and cook on low for 8 hours or until bubbly. Serve over the hot spaghetti.