"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."
- 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 tablespoons minced fresh marjoram or 1 tablespoon dried marjoram
- 2 tablespoons garlic powder
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 2 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1 bay leaf
- Hot cooked spaghetti
- 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. Yield: 12-14 servings.
Originally published as Slow-Cooked Spaghetti Sauce in Taste of Home February/March 2003, p55
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