Slow-Cooked Spaghetti Sauce

By devogirl

*7 Hours to cook
"After searching for a tomato sauce that didn't taste like it was only for spaghetti, I set out to make my own," writes David Shields from Barberton, Ohio. "The result was this thick versatile sauce featuring ground beef and lots of herbs. It's great on pizza, too."
Taste of Home

Ingredients

• 1 pound ground beef
• 4 cans (14-1/2 ounces each) diced tomatoes, undrained
• 6 cans (6 ounces each) tomato paste
• 1 cup beef broth
• 1/4 cup packed brown sugar
• 3 Tbsp minced fresh marjoram or 1 tablespoon dried marjoram
• 2 Tbsp garlic powder
• 2 Tbsp minced fresh basil or 2 teaspoons dried basil
• 2 Tbsp minced fresh oregano or 2 teaspoons dried oregano
• 2 Tbsp minced fresh parsley
• 1 tsp salt
• 1 bay leaf
• hot cooked spaghetti

Preparation

Step 1

In a large skillet, cook beef over medium heat until no longer pink; drain.

Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, broth, brown sugar and seasonings. Cover and cook on low for 6-8 hours or until bubbly. Discard bay leaf. Serve with spaghetti.

Makes: 12-14 servings

Prep time: 15 minutes
Cook time: 6 hours

Originally published as Slow-Cooked Spaghetti Sauce in Taste of Home February/March 2003