Recipe ingredients
- 2 pounds ground beef
- 4 each tomatoes, canned
- 4 each medium carrot, cut in chunks
- 4 each medium onions, quartered
- 4 each garlic cloves, minced
- 2 each tomato paste, canned
- 1/4 cup parsley, snipped
- 2 each bay leaf
- 2 tablespoons sugar
- 2 teaspoons basil, crushed
- 1-1/2 teaspoons salt
- 1 teaspoon oregano, dried, crushed
- 1 dash pepper
- 1/4 cup cold water
- 1/4 cup corn starch
- Hot cooked spaghetti
- Grated parmesan cheese
Recipe method
- 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.
Other crockpot recipes:
Spaghetti with meat sauce recipe
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