Serves:

Ingredients:

2 lb Ground beef
4 28 oz. can Tomatoes
4 ea Med Carrot; cut in chunks
4 ea Med Onions, quartered
4 ea Garlic cloves, minced
2 6 oz. cans Tomato paste, canned
1/4 c Parsley, snipped
2 ea Bay leaf
2 T Sugar
2 t Basil; crushed
1 1/2 t Salt
1 t Oregano, dried, crushed
1 ds Pepper
1/4 c Cold water
1/4 c Corn starch
1 x Hot cooked spaghetti
1 x Grated parmesan cheese

Method:

Fat grams per serving: Approx.
Cook Time: 10hrs In skillet brown the ground beef; drain off excess fat.
Transfer meat to a crockery cooker.
In blender container place one can of tomatoes, undrained.
Add the onion, carrot and garlic.
Cover and blend till chopped; stir into meat in cooker.
Cut up the remaining can of tomatoes but do not drain; stir into meat mixture with tomato paste, parsley, bay leaf, sugar, basil, salt, oregano, and pepper.
Mix well.
Cover and cook on low heat setting for 8-10 hours.
To serve, turn to high-heat setting.
Remove bay leaf.
Cover and heat till bubbly, 10 minutes.
Blend cold water slowly into cornstarch; stir into tomato mixture.
Cover and cook 10 minutes longer.
Spoon over the spaghetti.
Pass the Parmesan cheese to sprinkle atop.
----------A good change of pace in spaghetti sauce taste.