Serves: 12
Total Calories: 173

1 cup onion chopped
1/3 cup carrot finely chopped
1 tablespoon vegetable oil
1 pound ground beef
1/2 pound Italian sausage
2 (16-ounce) cans Italian plum tomatoes
1 (6-ounce) can tomato paste
1 tablespoon sugar
1 1/2 teaspoons basil dried basil leaves, crushed
1 teaspoon salt
1 bay leaf medium
1/4 teaspoon garlic powder
1/ 8 teaspoon black pepper
1 cup dry red wine or beer
Hot cooked spaghetti
Parmesan cheese Grated

In a 10-inch skillet over medium-high heat, sauté onion and carrot in oil for 3 minutes or until onion is transparent. Transfer to a slow cooker.

Place beef and sausage in skillet and stir with a spoon to break up pieces. Cook over high heat just until beef loses its pink color. Drain off fat and place meat in slow cooker.

To slow cooker, add tomatoes, tomato paste, sugar, basil, salt, bay leaf, garlic powder, pepper and wine or beer (do not stir). Cover and cook at low heat for 8 to 10 hours or at high heat for 4 hours or until vegetables are tender. If mixture is boiling hard on high heat and needs stirring, resume timing when mixture returns to a boil.

Serve over spaghetti and sprinkle with cheese.

Nutritional Facts:

Serves: 12
Total Calories: 173
Calories from Fat: 65

More Recipes from the Timesaver Cookbook:
Almond Chocolate Sauce
Seasoned Butter
Spaghetti Meat Sauce