Betty Crocker Slow Cooker Spaghetti Sauce
- 2 pounds bulk Italian sausage or ground beef
- 3 medium onions, chopped (2 1/4 cups)
- 2 cups sliced fresh mushrooms (6 ounces)
- 6 garlic cloves, finely chopped
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (29 ounces) tomato sauce
- 1 can (12 ounces) tomato paste
- 2 tablespoons dried basil leaves
- 1 tablespoon dried oregano leaves
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper
- 1. Cook sausage, onions, mushrooms and garlic in 12-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
- 2. Spoon sausage mixture into 5-quart slow cooker. Stir in remaining ingredients.
- 3. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.
- Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
italian sausage, onions, mushrooms, garlic, tomatoes, tomato sauce, tomato paste, basil, oregano, sugar, salt, pepper, red pepper
Taken from www.epicurious.com/recipes/member/views/betty-crocker-slow-cooker-spaghetti-sauce-50003681 (may not work)