I've tried so many other recipes for this spaghetti sauce and always return to this old recipe I've used for years.
Ingredients:
- 1 lb. lean ground beef
- 4 cans (14-1/2 oz. ea.) diced tomatoes, undrained (I use my homecanned tomatoes, chopped)
- 6 cans (6 oz.ea.) tomato paste
- 1 cup beef broth
- 1/4 cup packed brown sugar
- 3 Tbsp. garlic powder
- 2 Tbsp. minced fresh basil or 2 tsp. dried basil
- 2 Tbsp. minced fresh oregano or 2 tsp. dried oregano
- 2 Tbsp. minced fresh parsley
- 1 tsp. salt
- 1 bay leaf
- 1/4 to 1/2 cup red wine, if desired.
Directions:
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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