From: Fix it and forget it
Serves 8
2 pounds of ground chuck, browned and drained
1 cup of chopped onions
2 cloves of garlic, minced
2 - 15 oz cans of tomato sauce
2-3 teaspoons of Italian seasoning
1.5 teaspoons of salt
1/4 teaspoon of pepper
2 - 4 oz cans of sliced mushrooms, drained
6 cups of tomato juice
16oz dry spaghetti, broken into 4-5 inch pieces
grated Parmesan cheese
Combine all ingredients except spaghetti and cheese in a 4 quart (or larger) slow cooker
Cover. Cook on Low for 6 to 8 hours or on High for 3 to 5 hours. Turn to High during the last 30 minutes and stir in dry spaghetti. (If spaghetti is not fully cooked, continue cooking for another 10 minutes, checking to make sure it is not becoming over-cooked.)
Sprinkle individual servings with Parmesan cheese
Miranda's Mix Ups: So no mushrooms. I used ground beef and I added in (instead of mushrooms) garden carrots. IT was so yummy!! I loved it! I did have to add a bit of extra water to make sure the spaghetti was totally cooked.
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