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- 1 pound lean ground beef -- round, sirloin, etc.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1/2 teaspoon dried leaf basil
- 1/2 teaspoon dried leaf oregano
- 1/4 teaspoon garlic powder
- 1 can (4 ounces) sliced mushrooms, optional
- 1 can (14.5 ounces) diced tomatoes
- 2 cups tomato juice
- 6 oz dry spaghetti, broken into 4-inch pieces
Preparation:
Brown ground beef in skillet until no longer pink. Add onions and cook just until tender. Drain well and transfer to slow cooker. Add all remaining ingredients except dry spaghetti; stir well. Cover; cook on LOW for 5 to 7 hours, or on HIGH for 2 1/2 to 3 1/2 hours. Turn to HIGH last hour and stir in dry spaghetti.Makes 4 servings.
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