2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
4 bay leaves
1 teaspoon rubbed sage
1/2 teaspoon salt; 1/2 teaspoon pepper
1/2 teaspoon dried marjoram
Hot cooked spaghetti
Instructions
In a Dutch oven, cook the beef, sausage, onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings. Cover and cook on low for 8 hours. Discard bay leaves. Serve with spaghetti. Yield- 12 servings (3 quarts).
Originally Submitted
9/11/2010
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