Meat Lover's slow cooker spagetti sauce-yum yum (Submitted by Ashley Allrecipes.com)

Meat Lovers Slow Cooker Spagetti Sauce

Ingredients:
2 tablespoons olive oil
2 small onions, chopped

(I also added 1 green pepper-chopped)
1/4 pound bulk Italian sausage
1 pound ground beef
1 teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
1/2 teaspoon dried marjoram
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (14.5 ounce) can Italian-style diced
tomatoes
1 (14.5 ounce) can Italian-style stewed
tomatoes
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar
Directions:

1. Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.

2. Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot

Quick Dinner-Fiest Ravioli

Fiesta Ravioli (By Melanie at Sisterscafe.blogspot.com)

1 package (25oz) frozen beef ravioli
1 can (10 oz) enchilada sauce
1 jar (8oz) salsa
2 cups shredded Cheddar-Monterey Jack cheese
1 can (2oz) sliced black olives drained (optional)
sour cream and lettuce for garnish

Cook ravioli according to package directions. Meanwhile, in a large skillet combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. Drain ravioli, add to sauce and gently stir to coat. Top with cheese (and olives, if desired). Cover and cook over low heat for 3-4 minutes or until cheese is melted. Bring to the table and enjoy with lettuce and sour cream. Apporx. 6 servings

Lasgna (sisterscafe.blogspot.com)

I doubled this recipe and placed in 4 8X8 pans and froze 3

Half of a 1-lb package lasagna noodles
1 to 1 ½ lbs ground beef
1 c. chopped onion
1 28-oz can diced tomatoes (undrained)
2 6-oz cans tomato paste
2 tsp sugar
2 ½ tsp dried basil
¼ tsp pepper
1 15-oz container ricotta cheese
1 egg, beaten
1 Tb parsley flakes
4 c. shredded mozzarella cheese
¾ c. grated parmesan cheese


**Prepare lasagna noodles, drain. Cook ground beef and onion. Stir in tomatoes, tomato paste, sugar, 2 teaspoons of the basil and pepper. Bring to boil then reduce heat and simmer uncovered for 20 minutes. In a small bowl blend ricotta, egg, parsley, and ½ teaspoon salt. In a second bowl combine the mozzarella and the parmesan cheese.
Put a layer of noodles in a 9x13 pan, a layer of meat sauce, a layer of ricotta mixture and a layer of the mozz/parmesan cheese then repeat all the layers. Cover with foil. Bake at 375° for 30 minutes. Uncover, bake 20 minutes more. Let stand 10 minutes before cutting.