Ingredients
1 pound lean ground beef (90% lean)1 medium onion, finely chopped1/4 cup finely chopped celery1 can (29 ounces) tomato sauce2-1/2 cups tomato juice1 can (14-1/2 ounces) diced tomatoes, undrained1 can (12 ounces) tomato paste2 teaspoons sugar2 teaspoons chili powder1 teaspoon salt1 teaspoon garlic powder1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon pepper4 bay leavesHot cooked spaghettiGrated Parmesan cheese, optional
Preparation
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.
