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    Chunky Meat Sauce for Pasta
Category: Pasta and Sauces


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1 to 1 1/2 lbs lean ground beef (or use a mixture of Italian sausage and beef)
1 large onion, coarsely chopped
1 large bell pepper, coarsely chopped (I used a mixture of red and yellow)
1 medium zucchini, halved and sliced about 1/4-inch thick
8 ounces fresh mushrooms, coarsely chopped or sliced about 1/4-inch
1/3 cup beef broth bouillon, base, or water
2 (to 3) tablespoons instant tapioca
1 can (15oz) diced tomatoes
1 can (7oz) tomato sauce
1 can (6 oz) tomato paste
1 teaspoon dried oregano
1/2 teaspoon basil, dried
1/2 teaspoon pepper, black or seasoned
dash of crushed red pepper
1 tablespoon sugar or honey

Brown meat and onions; combine with remaining ingredients (2 Tbs tapioca) in a 3 1/2-quart or larger Crock Pot. Cover and cook on low for 7 to 9 hours, or about half the time on high. Add another tablespoon of tapioca if the sauce seems thin (it will be thinner if cooked on low).

Serve on spaghetti and pass the Parmesan!
Serves 4 to 6.

  Reviewed by MikeD
This is a really good sauce, and it's even better reheated the next day. I mostly followed the recipe except instead of onion I used onion powder and I like my veggies so I doubled the peppers using four different varieties and added some yellow squash, plus I used fresh herbs and used twice as much as called for. Thanks for the recipe Archie. (not that it matters but it says "photo by: Archie" but that's my pic up there with the sauce over tortellini and a side of garlic bread.)
  Reviewed by pyralis
My husband and I made this today with a few modifications. Due to penny pinching we didn't add the fresh veggies and used onion powder in place of the onion. We also tripled the recipe (which fit in our 6 qt crock pot), because we like to make enough for multiple meals. We've tried a few pasta sauce recipes from this site and so far this was the best! Will definitely make again.

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