2 14-ounce cans diced Italian tomatoes, with juice
6-ounce can tomato paste
8-ounce can tomato sauce
1 bay leaf
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
2 teaspoons dried basil
1 tablespoon brown sugar
1 teaspoon dried thyme
½ teaspoon red pepper flakes
Method
Brown meat and onion in saucepan; drain. Transfer mixture to slow cooker.
Add remaining ingredients and cook on low heat for 7 hours. If your sauce appears too runny, remove lid and allow to cook uncovered during the last hour.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/slow-cooker-spaghetti-sauce/