This traditional, thick pasta sauce is a cinch to prepare. It has a pleasantly mild flavor and goes with any kind of cooked pasta. If you like, use ground turkey or chicken instead of the beef.—Cathy Johnson, Somerset, Pennsylvania
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 medium onion, finely chopped
- 1/4 cup finely chopped celery
- 1 can (29 ounces) tomato sauce
- 2-1/2 cups tomato juice
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (12 ounces) tomato paste
- 2 teaspoons sugar
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 4 bay leaves
- Hot cooked spaghetti
- Grated Parmesan cheese, optional
Directions
- In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. In a 4- or 5-qt. slow cooker, combine the tomato sauce, tomato juice, tomatoes, tomato paste, sugar, seasonings and beef mixture.
- Cover and cook on low for 5-6 hours or until heated through. Discard bay leaves. Serve with spaghetti; sprinkle with cheese if desired.
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