Ingredients
2 tablespoons olive oil
2 small onions, chopped
1/4 pound bulk Italian sausage
1 pound ground beef
1 teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
1/2 teaspoon dried marjoram
1 (29-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 (14.5-ounce) can Italian-style diced tomatoes
1 (14.5-ounce) can Italian-style stewed tomatoes
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar
Direction
1. Heat your olive oil up in the pan over medium
heat. Stir in onions and sausage, cook until sausage is browned (about
10 minutes).
*If you’re using the vegetarian version, cook your mushrooms here.
2. Place your cooked sausage and onions in the slow cooker.
3. In the pan you used before, cook the ground beef and Italian
seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat
up as it cooks until the meat is browned – this will take about 10
minutes.
*If you’re using the vegetarian version, cook your zucchini here.
4. Transfer everything in the pan to the slow cooker, and stir in your
tomato sauce, paste, diced tomatoes, stewed tomatoes, thyme basil,
oregano, and 2 teaspoons of garlic powder.
5. Cook low and slow – for about 8 hours on low in the slow cooker. Then
right before serving, stir in the sugar and pour it over your favorite
pasta.