Sunday Sauce

Ingredients:

  • 1 pound ground beef

  • 1/2 pound bulk Italian sausage

  • 1 28-ounce can chopped tomatoes

  • 2 6-ounce cans tomato paste

  • 10 ounces sliced mushrooms

  • 1 cup chopped onion

  • 3/4 cup chopped green pepper

  • 1 cup White Wine

  • 1/2 cup sliced pimiento-stuffed green olives

  • 3 bay leaves

  • 3 cloves garlic, minced

  • 1 1/2 teaspoons Worcestershire sauce

  • 1 teaspoon sugar

  • 1 teaspoon salt

  • 1 tablespoon dried oregano

  • 1/4 cup fresh basil leaves, chiffonade

  • 1/8 teaspoon pepper

  • 2 tablespoons cold water

  • 2 tablespoons cornstarch

In skillet, brown ground beef and sausage, drain off fat. Transfer to slow cooker. Stir in undrained tomatoes, tomato paste, mushrooms, onion, green pepper, Burgundy, olives, bay leaves, garlic, Worcestershire, sugar, slat, chili powder, pepper, and 1/3 cup water. Cover; cook on high heat setting for 5-6 hours. Blend water slowly into cornstarch; stir into tomato mixture. Cover; cook 10 minutes. Serve over spaghetti. Pass parmesan. Serves 8-10.

Beef, Sauces and DressingsYve FontileaItalian Sausage, Chopped Tomatoes, Tomato Paste, Mushrooms, Yellow Onion, Bell Pepper, White Wine, Worcestershire, BasilComment