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Ingredients
- 1 Tbsp. Vegetable oil
- 2 lbs. lean groun beef, turkey or chicken
- 4 cloves garlic, minced
- 2 onions, finely chopped
- 2 stalks celery, finely chopped
- 1 Tbsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. dried basil
- 1 can 28 oz./792 ml. diced tomatoes with juice
- 1 can (5 1/2 oz/156 ml) tomato paste
- 1 bay leaf
- 1 tbsp. packed brown sugar
- 1/2 tsp. salt
- 1/2 tsp. hot pepper flakes
- Salt and freshly ground pepper
Preparation
Step 1
In a large skillet, heat oil over medium-high heat. Cook beef, breaking up with back of a spoon, until no longer pink. Add garlic, onions, celery, oregano, thyme and basil. Cook for 2 to 3 minutes, or until vegetables are tender. With a slotted spoon, transfer seasoned meat mixture to slow cooker stoneware..
Add tomatoes (with juices), tomato paste, bay leaf, brown sugar, salt and hot pepper flakes, if using, to slow cooker, stir to continue.
Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until hot and bubbling. Discard bay leaf. Season sauce to taste with salt and black pepper.