Diana's Slow-Cooked Spaghetti Sauce

By rrxing

GREAT SUBSTITUTION!: Leftover roast beef, chopped or shredded in place of the meat is awesome!

Ingredients

• 1 pound ground beef or Johnsonville® Mild Ground Italian Sausage
• 1 medium onion, chopped
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 small jar Prego Spaghetti Sauce
• 1 bay leaf
• 1 tablespoon brown sugar
• 4 garlic cloves, minced
• 1 to 2 teaspoons dried basil
• 1 to 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 to 1 teaspoon Italian herbs
• 1 green bell pepper, roughly chopped
• 1/2 cup freshly grated Parmesan cheese
• Hot cooked spaghetti

Preparation

Step 1

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Transfer to a 3-qt. slow cooker. Add the next 14 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti.
Yield: 6-8 servings.