Ingredients:
- 1 lb lean ground beef
- 1 large onion, chopped
- 1 clove garlic, minced
- 2 (1lb) cans of tomatoes, cut up
- 1 (8oz) can tomato sauce
- 1 (12oz) can tomato paste
- 1 cup beef bouillon
- 2 tbs minced parsley
- 1 tbs brown sugar
- 1 tsp dried oregano leaves
- 1 tsp dired basil leaves
- 1 tsp salt
- ¼ tsp pepper
Directions:
- In a large skillet or slow-cooking pot with a browning unit, crumble the meat with onion and garlic. Break up pieces of meat with fork and cook until it loses its red color, then drain off excess fat.
- In a slow-cooking pot, combine browned meat, onions, and garlic with remaining ingredients.
- Cover and cook on low for 6 to 8 hours.
- Serve over hot spaghetti. The sauce can be made ahead of time and frozen.
Makes 6 to 8 servings.
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