Granny's spaghetti sauce
This is the spaghetti sauce that my Granny made, which I continue to make 35 years later. I even have the cookbook that she used - a $2.49 Better Homes and Gardens cookbook from 1976. I've made only slight changes. This is a perfect slow cooker dish.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Heavy skillet |
| Slow cooker |
| Ingredients |
|---|
| 1 pound ground beef |
| 1 pound bulk Italian sausage |
| 1 28-ounce can chopped tomatoes |
| 2 6-ounce cans tomato paste |
| 1 small onion, chopped |
| 1 small green bell pepper, chopped |
| 2 garlic cloves, chopped |
| 8 large green olives, sliced |
| 1 teaspoon chili powder |
| 1 teaspoon salt |
| 1/2 teaspoon pepper |
| 1/2 cup red or white wine |
| 1 tablespoon Worcestershire sauce |
| Instructions |
|---|
| • Brown the ground beef and Italian sausage in a skillet until completely cooked. |
| • While the meat is cooking, add the remaining ingredients to the slow cooker. Turn the slow cooker to Low. When the meat is cooked, add it to the slow cooker, draining away the fat if desired, and stir to combine. Put the lid on and cook for 8 hours. Alternatively, cook on High for 4 - 5 hours. |
| • Serve over pasta. Topping with Parmesan cheese, if desired. |
| Variations |
|---|
| • Add sliced raw mushrooms. |
| • Use stock or water in place of wine. |
| Storage |
|---|
| • This can be made 3 - 4 days ahead. Cover and refrigerate or freeze for 3 - 4 months. |
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