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Easy-Does-It Spaghetti
From Statesboro Locally Grown
<p>Sherry Lynn Farmgirl Herb Bread goes great with a salad and this Crock Pot spaghetti entree. Plan ahead and you can get some of your ingredients from next week’s online market…it would be a great Friday night dinner.</p> <p>I use venison, but meat from the online market would be great! Leave it out if you want vegetarian.</p>Source: 2008 Tast of Home (Entered by Sheree Kimes)
Serves: 8 to 10 servings
Ingredients
1 - 2 lbs
Ground meat, cooked and drained
46 oz
Bottle of V8 Juice or tomato juice
15 oz
Can of tomato sauce
8 oz
Can of mushroom stems & pieces, drained
1 T
Dried minced onion
1 t
Garlic powder
1 t
Ground mustard
1 T
Italian seasoning or a mix of basil, oregano, marjoram or whatever spices ou like
7 oz
Package of spaghetti, broken in half
Step by Step Instructions
- In slow cooker, combine meat, juice, sauce, mushrooms, and seasonings. Cover and cook on high for 4 hours. Stir in spaghetti (it does not seem like enough, but it is!). Cover and cook on high for 1 hour longer or until the spaghetti is tender. You can use fresh veggies, but saute them first.