A Great Spaghetti Dinner

Slow-Cooked Spaghetti Sauce ala ~DKBB~

(original recipe by Shelley McKinney in Taste of Home Best of Quick Cooking 2009)

½ lb. ground beef

½ lb. bulk Italian sausage

1 medium onion, chopped

¼ to ½ cup garlic snapes, chopped (optional)

2 cans (14.5 oz. each) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

1 can (6 oz.) tomato paste

1 to 2 cans (4 oz. each) mushroom pieces

1 bay leaf

1 Tbsp. brown sugar

4 garlic cloves, minced (use 3 garlic cloves if also using garlic snapes)

2 tsp. dried basil

2 tsp. dried oregano

1 tsp. dried thyme

1 tsp. salt

• Brown hamburger and sausage until meat is no longer pink; drain.
• Sauté onion and garlic snapes in a small amount of olive oil.
• Combine remaining 11 ingredients in crock pot and stir well.
• Add in browned meat and sautéed onion and garlic snapes, stirring well.
• Cover and cook on low for 7 to 8 hours or until heated through; discard bay leaf.
• Serve over hot spaghetti.  

Oregano Herb Bread for the Bread Machine
 ala ~DKBB~

(original recipe from The Big Book of Bread Machine Recipes)

1⅔ cups water (a little hotter than the hottest tap water)

3 Tbsp. olive oil

⅔ tsp. sugar

¾ tsp. salt

¼ to ½ tsp. garlic powder (optional)        

1¾ tsp. parsley, dried

1¾ tsp. thyme, dried

1⅓ Tbsp. oregano, dried

3½ cups bread flour

½ cup dry milk powder

2 tsp. yeast 

Makes 1 large loaf.

• Place all ingredients in the order listed in the bread machine. Set machine to Basic cycle, Medium crust. 
• Bread is delicious cut into strips, buttered and sprinkled lightly with garlic salt, then baked in the oven at 425° for 10 minutes.

Leftover bread makes fantastic croutons!