Crock Pot Spaghetti Sauce

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.

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