Recipe: Spaghetti Meat Sauce (crock pot)

Spaghetti Meat Sauce (crock pot)
rec.food.recipes/Maria Rost Rublee/1998
Source: Mable Hoffman's Crockery Cookery
6-8 servings

When we first made this, we accidentally left out the can of tomato sauce. The end result was the best spaghetti sauce I have ever eaten. We actually ate some straight out of the bowl! We've tried it with the
tomato sauce, and we definitely like it better *without* it. But I've copied the recipe directly so you can do it either way. (We also only used a large can of tomatoes, which was about 6 oz less than the recipe called for.)

1 lb lean ground beef
1 large onion, chopped
1 clove garlic, minced
2 (1 lb) cans tomatoes, chopped
1 (8 oz) can tomato sauce
1 (12 oz) can tomato paste
1 cup beef broth
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
Cooked spaghetti, noodles, or other pasta

Break up piece of meat with a fork. Combine meat in a slow cooker with remaining ingredients. Cover and cook on low 6-8 hours. Serve over hot spaghetti, noodles, or other pasta.