Serving Size : 8
1 pound ground beef (or venison)
1/2 pound bulk Italian sausage
1 cup onion, chopped
2 cloves garlic
2 – 16 oz cans Italian tomatoes
2 – 8 oz cans tomato paste
2 – 4 oz cans mushrooms, drained, chopped
1 cup green pepper, chopped
4 tablespoon quick-cooking tapioca
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon basil
salt
pepper
Brown meat in skillet with onion and garlic. Add a bit of oil or spray with cooking spray if using ground venison.
Combine remaining ingredients in crockpot and stir in browned meat.
Cook on low 10-12 hours or high 5-6 hours. Remove bay leaves and serve over spaghetti.
Per serving (excluding unknown items): 49 Calories; 1g Fat (8% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 263mg Sodium
Food Exchanges: 2 Vegetable
NOTE:
I don’t like the tapioca but I don’t like runny spaghetti sauce either. I would rather remove the lid and cook on high for 1/2 to 1 hour before serving to reduce the liquid.
If you have a big enough crockpot, this is a great recipe to double and freeze leftovers.