Ingredients
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1 tablespoon brown sugar
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1 medium onion, chopped
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2 (14 1/2 ounce) cans diced tomatoes, undrained
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1 (8 ounce) can tomato sauce
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1 (6 ounce) can tomato paste
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1 bay leaf
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1/2 teaspoon garlic powder or 4 garlic cloves, minced
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2 teaspoons dried basil
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2 teaspoons dried oregano
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1 teaspoon salt
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1/2-1 teaspoon dried thyme
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1 lb spaghetti
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1 lb bulk Italian sausage
Instructions
- In a skillet cook sausage and onion over medium heat until meat is no longer pink. Drain. Transfer to a slow cooker.
- Add the next 10 ingredients and cook on low for 8 hours or high for 4-5 hours until heated through. Discard bay leaf and serve over cooked spaghetti.