Lots O'Veggies Sausage Spaghetti Sauce The Best Recipes

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Lots O'Veggies Sausage Spaghetti Sauce

"This Italian sausage and ground beef recipe is full of vegetables and Italian herbs -- the longer it cooks the better! Full of flavor, and makes a great base sauce for lasagna. It's critical to use fresh basil, other herbs may be dried. Do not use canned tomatoes which have any corn syrup in them. Home canned tomato equivalent is 3 quarts. If you want a spicier sauce add either crushed red pepper to taste or use hot Italian sausage."

Ingredients :

• 1 pound sweet Italian sausage, casings removed
• 1 pound lean ground beef
• 1/4 cup olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 zucchini, quartered and sliced
• 12 ounces mushrooms, sliced
• 2 carrots, shredded
• 4 ounces fresh basil, julienned
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh thyme
• 1 tablespoon fresh oregano
• 4 cloves garlic, crushed
• 1 tablespoon white sugar
• salt and pepper to taste
• 3 (28 ounce) cans peeled and diced tomatoes

Instructions :

Prep : 30M	Cook : 10M	Ready in : 3H30M

• In a medium skillet over medium heat, cook sausage and ground beef until brown. Drain, reserving 2 tablespoons drippings. Set aside.
• In a large stock pot or Dutch oven heat oil over medium heat. Cook onions in oil until translucent. Stir in green and red bell peppers, zucchini, mushrooms and carrots and cook until just tender. Add browned sausage and ground beef. Stir in basil, spinach, thyme, oregano, garlic, sugar and salt and pepper. Cook 2 to 5 minutes. Pour in tomatoes, stir well, reduce heat, cover and simmer 3 hours, stirring occasionally.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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