BETTY CROCKER SLOW COOKER SPAGHETTI SAUCE

BETTY CROCKER SLOW COOKER SPAGHETTI SAUCE image

Yield 24 1/2 cup servings

Number Of Ingredients 13

2 pounds bulk Italian sausage or ground beef
3 medium onions, chopped (2 1/4 cups)
2 cups sliced fresh mushrooms (6 ounces)
6 garlic cloves, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 can (29 ounces) tomato sauce
1 can (12 ounces) tomato paste
2 tablespoons dried basil leaves
1 tablespoon dried oregano leaves
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper

Steps:

1. Cook sausage, onions, mushrooms and garlic in 12-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain. 2. Spoon sausage mixture into 5-quart slow cooker. Stir in remaining ingredients. 3. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.