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Easy-Does-It Spaghetti

From Statesboro Locally Grown

<p>Sherry Lynn Farmgirl Herb Bread goes great with a salad and this Crock Pot spaghetti entree. Plan ahead and you can get some of your ingredients from next week&#8217;s online market&#8230;it would be a great Friday night dinner.</p> <p>I use venison, but meat from the online market would be great! Leave it out if you want vegetarian.</p>
Source: 2008 Tast of Home (Entered by Sheree Kimes)
Serves: 8 to 10 servings

1 - 2 lbs Ground meat, cooked and drained
46 oz Bottle of V8 Juice or tomato juice
15 oz Can of tomato sauce
8 oz Can of mushroom stems & pieces, drained
1 T Dried minced onion
1 t Garlic powder
1 t Ground mustard
1 T Italian seasoning or a mix of basil, oregano, marjoram or whatever spices ou like
7 oz Package of spaghetti, broken in half

Step by Step Instructions
  1. In slow cooker, combine meat, juice, sauce, mushrooms, and seasonings. Cover and cook on high for 4 hours. Stir in spaghetti (it does not seem like enough, but it is!). Cover and cook on high for 1 hour longer or until the spaghetti is tender. You can use fresh veggies, but saute them first.