Ingredients
2 pounds ground beef, cooked and drained1 can (46 ounces) tomato juice1 can (15 ounces) tomato sauce1 can (8 ounces) mushroom stems and pieces, drained2 tablespoons dried minced onion2 teaspoon salt1 teaspoon garlic powder1 teaspoon ground mustard1/2 teaspoon each ground allspice, mace and pepper1 package (7 ounces) spaghetti, broken in half
Preparation
In a 5-qt. slow cooker, combine the beef, tomato juice, tomato sauce, mushrooms and seasonings. Cover and cook on high for 4-5 hours.
Stir in spaghetti. Cover and cook 1 hour longer or until spaghetti is tender.
