Spaghetti and Meatball Sauce
This recipe is inspired by one that my husband’s Grandma Lil makes. She shared her recipe with me in 1994 when we were stationed at Ft. Polk, Louisiana. I like to make a big batch and freeze some for later, but it can easily be cut in half.
Ingredients:
- 2 lb hamburger
- 1 pkg Italian sausage
- 4 – 28 oz cans crushed tomatoes
- 2 – 15 oz cans tomato sauce
- 4 cloves garlic, minced
- 2 onions, chopped
- 2 tsp salt
- 1 tbs oregano
- 1 tsp basil
- 1 tsp thyme
- 2 bay leaves
Put tomatoes, garlic, onions, salt, oregano, basil, thyme, and bay leaves into large slow cooker. I use a Nesco 12-Qt oven set at 225°. Allow to cook for several hours.
About an hour before you want to serve crumble in the raw hamburger and stir.
Scoop the Italian sausage into small (1 tbs) meatballs and add to cooker. Leave resting on the top to cook.
Stir in the meatballs and serve over pasta.
The Cooking Cobb 
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