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1 pound ground beef 1 medium onion, chopped 2 cans diced tomatoes, undrained, 14 1/2 oz. 1 can tomato sauce, 8 ounce 1 can tomato paste, 6 oz. 1 bay leaf 4 garlic cloves, minced 1 1/2 teaspoons dried basil 1 teaspoon oregano 1 teaspoon salt 1/4 cup dry red wine In a skillet, cook beef and onion over medium heat until meat is longer pink; drain. Transfer to a slow cooker. Add the next 10 ingredients. Cover and cook on low heat for 7-8 hours or until heated through. Discard bay leaf. Serve over spaghetti. Note: When I make this I make a double batch and freeze what is left. I freeze it and use it for Baked Ziti, Stuffed Manicotti or just as easy spaghetti dinner. I also add about 1/2 tsp red pepper in a double batch of sauce. |