Slow Cooker Spaghetti Meat Sauce
ItalianBeefEasy8 minBy Northstar
Ingredients
Servings
4
- 2 lb ground beef
- 28 oz canned whole tomatoes, undrained (two 14-oz cans)
- 4 count medium carrots, cut in chunks
- 4 count medium onions, quartered
- 4 count cloves garlic, minced
- 12 oz canned tomato paste (two 6-oz cans)
- 0.3 cup fresh parsley, snipped
- 2 count bay leaves
- 2 tbsp sugar
- 2 tsp dried basil
- 1 0.5 tsp salt
- 1 tsp dried oregano
- 0.3 tsp black pepper
- 0.3 cup cold water
- 0.3 cup cornstarch
- 1 lb spaghetti, cooked
- 0.5 cup grated Parmesan cheese
Instructions
- 1
In a skillet, brown the ground beef. Drain off excess fat.
- 2
Transfer the browned beef to the slow cooker.
- 3
In a blender, combine one can of tomatoes (undrained) with the onion, carrot, and garlic. Blend until chopped.
- 4
Add the blended mixture to the slow cooker along with remaining tomatoes, tomato paste, parsley, bay leaves, sugar, basil, salt, oregano, and pepper.
- 5
Cover and cook on LOW for 8 hours, or HIGH for 4 hours.
- 6
Mix the cornstarch with cold water and stir into the sauce during the last 30 minutes to thicken.
- 7
Remove bay leaves. Serve sauce over cooked spaghetti and sprinkle with Parmesan.