1 lbs Italian sausage, casings removed (mild or hot)
1 lbs ground beef
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
No nutrition information available
In large, heavy stockpot, brown Italian sausage and beef, breaking up as you stir. Add to slow cooker. Add onions, garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely. Stir in red wine. Cook on low for 8 hours.
Cook spaghetti according to package directions. Spoon sauce over drained spaghetti noodles and sprinkle with Parmesan cheese.
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