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Stamp-of-Approval Spaghetti Sauce Recipe

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This recipe for Stamp-of-Approval Spaghetti Sauce, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Sralla


2 lbs ground beef
3/4 lb bulk italian sausage
4 medium onions, finely chopped
8 garlic cloves, minced
4 cans (14-1/2 oz each) diced tomatoes, undrained
4 cans (6 oz each) tomato paste
1/2 cup water
1/4 cup sugar
1/4 cup Worcestershire Sauce
1 tbsp canola oil
1/4 cup minced fresh parsley
2 tbsp minced fresh basil or 2 tsp dried basil
1 tbsp minced fresh oregano or 1 tsp dried oregano
4 bay leaves
1 tsp rubbed sage
1/2 tsp salt
1/2 tsp dried marjoram
1/2 tsp pepper
Hot cooked spaghetti

In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.

Transfer to a 5 quart slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings. Cover and cook on low for 8 hours or until bubbly. Discard bay leaves. Serve with spaghetti.

Personal Notes:
Personal Notes:
Found this is a magazine. It is delicious!




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