I've tried so many other recipes for this spaghetti sauce and always return to this old recipe I've used for years.
Hot cooked spaghetti.
1. In a large skillet, saute beef over medium heat until no longer pink, drain.
2. Transfer to a 5 quart crockpot or slow cooker. Stir in tomatoes, tomato paste, broth brown sugar, seasonings and wine; mix well.
3. Cover and cook on LOW heat setting for 6 to 8 hours or until bubbly. Discard bay leaf. Serve over hot cooked spaghetti. Yield: 12 to 14 servings
By Connie from Cotter, AR
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