My Grandma’s recipe and a family favorite!
1.5 lbs lean (93% or higher) ground beef
3 tablespoons Crisco (shortening)
3 tablespoons flour
2-3 cloves chopped garlic
1 medium onion, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 (14 oz.) can diced tomatoes or 3 fresh, diced tomatoes
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (6 oz.) can empty tomato paste filled with water or red wine
1 teaspoon dried sweet basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried marjoram
½ teaspoon crushed red pepper
1 teaspoon salt
2 teaspoon Worcestershire
1 dash Tabasco
1. In a large skillet melt Crisco; brown ground beef, then stir in flour.
2. Add garlic, onion, celery, and green pepper, cook until vegetables are crisp tender.
3. Transfer to 5 qt. Crock-pot and add the remaining ingredients.
4. Heat on High for 30 minutes then turn heat to low and simmer for a minimum of 3 hours, stirring every ½ hour. Serve over hot cooked spaghetti with a green salad and garlic bread.