Saturday, March 22, 2008

Crockpot Spaghetti & Meatballs

4 cloves garlic, minced
1 green pepper, finely chopped
4 tablespoons olive oil
1 large (28 oz) can diced tomatoes
1 large (28 oz) can crushed tomatoes
1 small (6 oz) can tomato paste
1 cup of dry red wine
1 tablespoon of Watkins oregano

1/2 tablespoon of Watkins Basil
salt to taste
1 tablespoon sugar
1 pound lean ground beef
3/4 tblsp Watkins Garlic powder

1 tsp Watkins oregano
1 tsp dried Watkins Basil
1/2 cup of Romano cheese
1 tblsp Watkins parsley
1 egg
Lightly brown garlic and green pepper in 4 tablespoons of olive oil in a heavy frying pan on the stove. Transfer to crockpot. Add tomatoes, puree, red wine, oregano, basil, salt and sugar.
Mix meatball ingredients thoroughly and form into meatballs. You can either bake these or sauté them in 2 tablespoons of olive oil until brown. Add to sauce and scrape drippings into the sauce also. Stir well and cover. Cook on low for 8 to 10 hours and serve over pasta with Italian bread and more grated Romano.


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