Monday, October 3, 2011

Pasta in Meaty Tomato Cream Sauce

Servings: 8

1 lb ground beef
3/4 lb mild and/or hot ground Italian sausage
2 medium onions, chopped
2 cloves garlic, minced
1 jar (26 oz) tomato and basil pasta sauce
1 can (14.5 oz) sliced peeled tomatoes with liquid
1 ½ Tbsp dried basil
1/4 c chopped fresh basil
1 c heavy cream
fresh mushrooms
1 lb pasta of choice, cooked al dente

Brown meat and onions in a large skillet. Drain off excess fat.

Transfer to a crock pot. Stir in next 4 ingredients. Cover and cook on HIGH heat setting 4-4 ½ hours, adding fresh mushrooms toward the end of cooking time, if desired. Stir in fresh basil and cream. Spoon the sauce over the cooked pasta and toss. Serve at once.

Easy and delicious!

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