Ingredients:

  • 1.5 lb ground beef (90% lean recommended)
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 6 oz can tomato paste
  • 28 oz can crushed tomatoes
  • 15 oz can tomato sauce
  • 1 cup beef broth
  • 1 Tbsp dried Italian seasoning
  • 1 tsp dried oregano
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp granulated sugar
  • 1 bay leaf
  • 1/4 cup fresh chopped basil

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and break it up. Cook until it is deeply golden brown and caramelized. Drain all the excess fat thoroughly. Transfer the browned beef to the slow cooker insert.
  2. Return the skillet to medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and the tomato paste. Stir the tomato paste constantly for 1 minute until it darkens to a brick red color. Transfer this aromatic mixture into the slow cooker with the beef.
  3. Pour in the crushed tomatoes, tomato sauce, and beef broth. Add the Italian seasoning, oregano, salt, pepper, sugar, and the bay leaf. Stir everything together until the ingredients are fully combined.
  4. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The longer, lower cook time yields the best results.
  5. When the time is up, remove and discard the bay leaf. Taste the sauce and adjust salt, pepper, or sugar as needed. Stir in the fresh chopped basil just before serving. Ladle the thick, rich spaghetti meat sauce over freshly cooked pasta.