(with Kristi’s additions)
Ingredients
- 1 lb. ground beef or ground pork or ground chicken
- 1 medium onion, chopped
- 2 cans (14.5 oz. each) diced tomatoes, undrained
- 2 8oz cans tomato sauce
- 1 6oz can tomato paste
- 1 bay leaf
- 1 tablespoon brown sugar
- 4 garlic cloves, minced
- 1-2 teaspoon dried basil
- 1-2 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon dried thyme
- *My friend Kristi adds, 3-4 chunks of Parm Rinds (Parmigiano Reggiano Rinds), ½ cup red wine, 1 teaspoon balsamic vinegar, and 1 teaspoon crushed red pepper flakes.
- Hot cooked spaghetti
Cooking Instructions:
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Transfer to slow cooker.
- Add the next 10 ingredients (plus Kristi’s additions, if you desire).
- Cover and cook on low for 7-8 hours or until heated thoroughly.
- Discard bay leaf.
- Serve over hot spaghetti.