"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Meaty Spaghetti Sauce Recipe

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This recipe for Meaty Spaghetti Sauce, by , is from A Collection of Recipes from the Monticello Junior Woman's Club, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn Nixon
Added: Tuesday, October 10, 2006


1 lb ground beef
1 lb bulk Italian sausage
1 medium green pepper, chopped
1 medium onion, chopped
3-5 garlic cloves, minced
3 cans (14 1/2 oz) Italian diced tomatoes, drained
2 cans (15oz) tomato sauce
2 cans (6oz) tomato paste
1/3 c. sugar
2 T Italian seasoning
1 T dried basil
2 tsp. dried marjoram
1 tsp. salt
1/2 tsp. pepper
Hot cooked spaghetti

In large skillet, over medim heat, cook beef and sausage until no longer pink; drain. Transfer to a 5 qt slow cooker.
Stir in green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings; mix well. Cover and cook on low for 8 hours or until bubbly. Serve over spaghetti.




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