Ingredients:

  • 1.5 lb Lean Ground Beef (85/15)
  • 6 oz can Tomato Paste
  • 1 medium Diced Onion
  • 4 cloves Minced Garlic
  • 28 oz can Fire-Roasted Crushed Tomatoes
  • 15 oz can Tomato Sauce
  • 1 cup Beef Broth
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Dried Thyme
  • 2 Bay Leaves
  • 1/2 teaspoon Red Pepper Flakes
  • 1 teaspoon Granulated Sugar
  • Salt and Black Pepper, to taste

Instructions:

  1. For best flavor, brown the ground beef in a skillet until golden brown. Drain the excess grease completely. Transfer the browned meat into a 5-quart slow cooker. For a true 'Dump and Go,' place the raw meat directly into the slow cooker and break it up slightly.
  2. If you browned the meat, toss the diced onion into the residual grease and cook for about 5 minutes until soft. Add the minced garlic and the tomato paste. Cook for 2 minutes, stirring constantly until the paste darkens slightly. Scrape the aromatic mixture into the slow cooker.
  3. Add the crushed tomatoes, tomato sauce, beef broth, oregano, basil, thyme, bay leaves, red pepper flakes, and the optional sugar (or grated carrot) to the slow cooker. Stir everything gently but thoroughly until the vibrant red tomato mixture completely coats the meat.
  4. Cover the slow cooker. Cook the sauce on LOW for 6–8 hours or on HIGH for 3–4 hours. The longer cook time allows the flavors to fully meld.
  5. When cooking is complete, remove and discard the two bay leaves. Taste the sauce and adjust seasonings, adding salt and pepper as needed. If the sauce is too acidic, stir in a pinch of baking soda or a spoonful of heavy cream. Serve immediately over fresh pasta.