I’m usually leery about crock pot recipes and I rarely search for new ones. Most recipes I have seen (or most that are popular on Pinterest), are full of canned this and packaged that…I have seriously considered creating a new pin board entitled: “Recipes that Scare Me”!  There is nothing questionable in this recipe and it is so good! The aroma greeted me as I walked through the door after picking up my SIL from the air port. This was the perfect meal to come home to and I will make this again. It’s rich, hearty and goes perfectly any thick, tube pasta. I served this with a quick garlic bread, but if I had more time – I would have made this one (always a favorite!) Thanks for reading, enjoy!

Crock Pot Spaghetti Sauce – adapted from Iowa Girl Eats

• 1 lb ground beef (I used 90/10 ground sirloin)
• salt & pepper
• 1 medium onion, diced
• 28 oz can crushed tomatoes
• 8 oz can tomato sauce
• 6 oz can tomato paste
• 1 Tablespoon brown sugar
• 1 bay leaf (or 2 small)
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 3/4 teaspoons salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red chili pepper flakes (optional)
• 2 Tablespoons butter

Directions:

Season ground beef with salt & pepper then brown with minced onion in a large skillet over medium-high heat. Drain then add to a large crock pot. Add all the ingredients except for the butter, stir to combine, then cook on low for 5-6 hours. Remove bay leaves, stir in butter, then serve over cooked pasta.