Thursday, January 24, 2008

Slow Cooker Spaghetti Sauce

1 lb. ground beef
Chopped onion, to taste
2 (1 lb.) cans tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (12 oz.) can tomato paste
1 c. beef broth (bouillon)
2 tbsp. parsley
1 tbsp. brown sugar
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. pepper

Brown meat and onion in fry pan, drain off fat; transfer to crock pot. Add remaining ingredients. Cover and cook on low for 6-8 hours. Serve over hot spaghetti. Can be made ahead and frozen.

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