Spaghetti Sauce

Course : Crockpot
Serves: 7
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1 pound lean ground beef
1 large onion -- chopped
1 clove garlic
2 pounds canned tomatoes -- cut up
8 ounces tomato sauce
12 ounces tomato paste
1 cup beef bouillon
2 tablespoons parsley -- minced
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper

Preparation / Directions:

In large skillet or slow-cooking pot with browning unit, crumble meat with onion and garlic. Break up pieces of meat with form akd cook until it loses its read color. Crain off excess fat. In slow-cooking pot, combine browned meat, onions, and garlic with remaining ingredients. Cover and cook on low for 6 to 8 hours. Serve over hot spaghetti. May be made ahead of time and frozen.

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