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| SLOW COOKED SPAGHETTI SAUCE | ||
| Yields 6-8 servings | ||
| 1 lb. ground beef or bulk Italian sausage 1 med. onion, chopped 2 cans (14-1/2 oz. each) diced tomatoes, undrained 1 can (8 oz.) tomato sauce 1 can (6 oz.) tomato paste 1 bay leaf 1 tbsp. brown sugar 4 garlic cloves, minced 1-2 tsp. dried basil 1-2 tsp. dried oregano 1 tsp. salt 1/2 to 1 tsp. dried thyme Hot cooked spaghetti |
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| In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve over spaghetti. | ||