| Ingredient | Serves 4 | Serves 8 |
|---|---|---|
| Ground beef | 1 pound | 2 pounds |
| Onion, finely chopped | 1/2 medium | 1 medium |
| Green pepper, dinely chopped | 1/4 cup | 1/2 cup |
| Tomato sauce | 2 cans (8 oz) | 4 cans (8 oz) |
| Tomato paste | 2 cans (6 oz) | 4 cans (6 oz) |
| Black olives, pitted | 1/2 can (7 1/2 oz) | 1 can (7 1/2 oz) |
| Spaghetti sauce mix, with mushrooms | 1 envelope (1 1/2 oz) | 2 envelopes (1 1/2 oz) |
| Water | 2 cups | 4 cups |
| Sugar | 1 1/2 Tsp. | 1 Tbsp. |
| Oregano leaves, crumbled | 1/2 tsp. | 1 tsp. |
| Garlic, crushed | 1 clove | 2 cloves |
| Bay leaf | 1 | 1 |
Cook and stir ground beef, onion and green pepper until meat is brown and onion is tender. Stir in remaining ingredients. Cover and simmer 1 ½ hours, stirring sauce occasionally.
CROCK-POT METHOD: Cook on low 6 - 8 hours or high for 3 - 4 hours.
Click Arrow