Ground Beef And Sausage With Pasta In Tomato Cream Sauce
|Lean ground beef||1 Pound|
|Italian sausages||3⁄4 Pound, casings removed (Mild/Hot)|
|Onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Tomato and basil pasta sauce/Spaghetti sauce with mushrooms||26 Ounce (1 Jar)|
|Canned diced peeled tomatoes||14 1⁄2 Ounce (1 Can)|
|Dried basil||1 1⁄2 Tablespoon|
|Chopped basil||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Tagliatelle/Fettuccine noodles||3⁄4 Pound, cooked according to package directions and drained|
1. Crumble the beef and sausages into a large heavy skillet on top of the stove. Add the onions and cook over medium-high heat, stirring occasionally, until the meat is well browned, about 8 minutes. Drain off excess fat.
2. Transfer the meat mixture to a 3 1/2-quart electric slow cooker. Stir in the garlic, pasta sauce, tomatoes with their liquid, and dried basil.
3. Cover and cook on the low heat setting 4 to 4 1/2 hours. Stir in the fresh basil and cream. Spoon the sauce over the noodles and toss.