Fix-It and Forget-It Pink Cookbook (83 page)

Patti Boston

Newark, OH

1 lb. ground beef, browned and drained

½ lb. bulk sausage, browned and drained

14½-oz. can Italian tomatoes with basil

15-oz. can Italian tomato sauce

1 medium onion, chopped

1 green pepper, chopped

8-oz. can sliced mushrooms

½ cup dry red wine

2 tsp. sugar

1 tsp. minced garlic

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on High 3½-4 hours, or on Low 7-8 hours.
   

Variations:

1. For added texture and zest, add 3 fresh, medium-sized tomatoes, chopped, and 4 large fresh basil leaves, torn. Stir in 1 tsp. salt and ½ tsp. pepper.

2. To any leftover sauce, add chickpeas or kidney beans and serve chili!

Rachel Kauffman

Alto, MI

Lois Stoltzfus

Honey Brook, PA

Deb Unternahrer

Wayland, IA

2 lbs. ground chuck, browned and drained

1 cup chopped onions

2 cloves garlic, minced

2 15-oz. cans tomato sauce

2-3 tsp. Italian seasoning

1½ tsp. salt

¼ tsp. pepper

2 4-oz. cans sliced mushrooms, drained

6 cups tomato juice

16-oz. dry spaghetti, broken into 4-5-inch pieces

1. Combine all ingredients except spaghetti and cheese in slow cooker.
   
2. Cover. Cook on Low 6-8 hours, or on High 3-5 hours. Turn to High during last 30 minutes and stir in dry spaghetti. (If spaghetti is not fully cooked, continue cooking another 10 minutes, checking to make sure it is not becoming over-cooked.)
   

Sprinkle individual servings with
Parmesan cheese
.

Variation:

Add 1 tsp. dry mustard and ½ tsp. allspice in Step 1.

Kathy Hertzler

Lancaster, PA

Lucille Amos

Greensboro, NC

Julia Lapp

New Holland, PA

1 lb. ground beef

1 medium onion, chopped

2 14-oz. cans diced tomatoes, with juice

6-oz. can tomato paste

8-oz. can tomato sauce

1 bay leaf

4 garlic cloves, minced

2 tsp. dried oregano

1 tsp. salt

2 tsp. dried basil

1 Tbsp. brown sugar

½-1 tsp. dried thyme

1. Brown meat and onion in saucepan. Drain well. Transfer to slow cooker.
   
2. Add remaining ingredients.
   
3. Cover. Cook on Low 7 hours. If the sauce seems too runny, remove lid during last hour of cooking.
   

Mary C. Casey

Scranton, PA

Sauce:

¼-½ cup chopped onions

3 garlic cloves, minced

2 Tbsp. oil

29-oz. can tomato purée

29-oz. can water

12-oz. can tomato paste

12-oz. can water

1 tsp. salt

1 Tbsp. sugar

2 tsp. dried oregano

¼ tsp. Italian seasoning

½ tsp. dried basil

¹
/
₈
tsp. pepper

¼ cup diced green peppers

Meatballs:

1 lb. ground beef

1 egg

2 Tbsp. water

¾ cup Italian bread crumbs

¹
/
₈
tsp. black pepper

½ tsp. salt

2 Tbsp. oil

1. Sauté onions and garlic in oil in saucepan.
   
2. Combine all sauce ingredients in slow cooker.
   
3. Cover. Cook on Low.
   
4. Mix together all meatball ingredients except oil. Form into small meatballs, then brown on all sides in oil in saucepan. Drain on paper towels. Add to sauce.
   
5. Cover. Cook on Low 4-5 hours.
   

Esther Lehman

Croghan, NY

1 lb. ground beef, browned

2 28-oz. cans tomatoes,
divided

2 medium onions, quartered

2 medium carrots, cut into chunks

2 garlic cloves, minced

6-oz. can tomato paste

2 Tbsp. chopped fresh parsley

1 bay leaf

1 Tbsp. sugar

1 tsp. dried basil

¾ tsp. salt

½ tsp. dried oregano

dash pepper

2 Tbsp. cold water

2 Tbsp. cornstarch

1. Place meat in slow cooker.
   
2. In blender, combine 1 can tomatoes, onions, carrots, and garlic. Cover and blend until finely chopped. Stir into meat.
   
3. Cut up the remaining can of tomatoes. Stir into meat mixture. Add tomato paste, parsley, bay leaf, sugar, basil, salt, oregano, and pepper. Mix well.
   
4. Cover. Cook on Low 8-10 hours.
   
5. To serve, turn to High. Remove bay leaf. Cover and heat until bubbly, about 10 minutes.
   
6. Combine water and cornstarch. Stir into tomato mixture. Cook 10 minutes longer.
   

Serve with cooked
spaghetti
and grated
Parmesan cheese
.

Colleen Heatwole

Burton, MI

1½ lbs. lean ground beef, cooked and drained

3 onions, coarsely chopped

1 red bell pepper, coarsely chopped

1 green bell pepper, coarsely chopped

4 cloves garlic, minced

2 28-oz. cans diced tomatoes

14½-oz. can diced tomatoes

2 14½-oz. cans beef broth

2 Tbsp. sugar

2 tsp. dried basil,
or
more

2 tsp. dried oregano,
or
more

2 tsp. salt

2 6-oz. cans tomato paste

1. Combine all ingredients except tomato paste in slow cooker.
   
2. Cook for 3½ hours on High. Stir in tomato paste.
   
3. Cover and cook an additional 30 minutes.
   

Char Hagner

Montague, MI

4 lbs. ground beef

2 large onions, chopped

¼-lb. bacon, cut into small squares

5 garlic cloves, minced

1 Tbsp. salt

¼ tsp. celery salt

4 10¾-oz. cans tomato soup

2 6-oz. cans tomato paste

8-oz. can mushrooms