Title: Spaghetti with Meat Sauce (Goodwin
Categories: Entree Pasta Crockpot
Yield: 16 Servings
| 2 | lb | Ground beef |
| 4 | | Tomatoes, canned |
| 4 | | Med Carrot; cut in chunks |
| 4 | | Med Onions, quartered |
| 4 | | Garlic cloves, minced |
| 2 | | Tomato paste, canned |
| 1/4 | c | Parsley, snipped |
| 2 | | Bay leaf |
| 2 | tb | Sugar |
| 2 | ts | Basil; crushed |
| 1 1/2 | ts | Salt |
| 1 | ts | Oregano, dried, crushed |
| 1 | ds | Pepper |
| 1/4 | c | Cold water |
| 1/4 | c | Corn starch |
| | | Hot cooked spaghetti |
| | | Grated parmesan cheese |
Fat grams per serving: Approx. Cook Time: 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, 10 minutes.
Blend cold water slowly into cornstarch; stir into tomato mixture. Cover
and cook 10 minutes longer.
Spoon over the spaghetti. Pass the Parmesan cheese to sprinkle
atop.----------A good change of pace in spaghetti sauce taste.