My friend Mary shared this wonderful recipe for spaghetti sauce that’s become an annual tradition at our campers potluck.
—HELEN ROWE SPRING LAKE, MI
PREP: 30 MIN. • COOK: 6 HOURS • MAKES: 9 SERVINGS (2 1/4 QUARTS)
1 pound bulk Italian sausage
1/2 pound ground beef
1 large onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 can (28 ounces) diced tomatoes
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon sugar
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Hot cooked spaghetti
1. In a large skillet, cook the sausage, beef, onion, celery and garlic in oil over medium heat until the meat is no longer pink; drain. In a 4-qt. slow cooker, combine the diced tomatoes, tomato soup, mushrooms, tomato sauce, tomato paste, sugar and seasonings. Stir in the sausage mixture.
2. Cover and cook on low for 6-8 hours or until the flavors are blended. Serve with spaghetti.