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Stamp of Approval Spaghetti Sauce

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“Thick and hearty. This sauce sure did get my families stamp of approval. I found this recipe in Taste Of Home magazine. When I made this recipe I cut it in half. I used a little less then 1 pound of broken up sweet italian sausage patties. I used Splenda in place of the sugar, which I will use much less next time as I found this to sweet for even my family. I used all dried herbs as that what I have on hand and which I used 1 handful of dried parsley and the amounts given for the basil & oregano as I didn't cut back on these. When I made this sauce I cooked this in my crock pot on high for 4 hours.”
READY IN:
8hrs 30mins
SERVES:
12
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a dutch oven, cook the beef, sausage, onions, and garlic over medium heat until meat is no longer pink; drain.
  2. 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.

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