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Crock Pot Spaghetti Sauce


Silver Post Medal for All Time! 361 Posts

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
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  • 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

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By Connie from Cotter, AR

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