Ingredients
1 pound ground beef4 cans (14-1/2 ounces each) diced tomatoes, undrained6 cans (6 ounces each) tomato paste1 cup beef broth1/4 cup packed brown sugar3 tablespoons minced fresh marjoram or 1 tablespoon dried marjoram2 tablespoons garlic powder2 tablespoons minced fresh basil or 2 teaspoons dried basil2 tablespoons minced fresh oregano or 2 teaspoons dried oregano2 tablespoons minced fresh parsley1 teaspoon salt1 bay leafHot cooked spaghetti
Preparation
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.
