• 1 lb. ground beef or bulk Italian sausage
• 1 medium onion, chopped
• 2 cans (14 1/2 oz each) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 can (6 oz) tomato paste
• 1 bay leaf
• 1 T. brown sugar
• 4 garlic cloves, minced
• 1-2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1 tsp. salt
• 1/2 to 1 tsp. dried thyme
• hot cooked spaghetti

In a skillet, cook meat and onion over medium heat until meat is no longer pink; drain.

Transfer to slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through.

Discard bay leaf. Serve over spaghetti.

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