Ingredients:

  • 1.5 lb Ground Beef (85/15 ratio)
  • 1 Tbsp Olive Oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 (28 oz) cans Crushed Tomatoes
  • 6 oz can Tomato Paste
  • 1 cup Beef Broth (low sodium)
  • 2 tsp Italian Seasoning
  • 1 tsp Dried Oregano
  • 1 Bay Leaf
  • 1 tsp Granulated Sugar
  • Salt and freshly ground Black Pepper to taste

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until fully browned. Drain off all excess fat thoroughly (this is critical for slow cooking). Season the beef lightly with salt and pepper. Remove beef from skillet.
  2. In the same skillet (or directly in the slow cooker if it supports searing), sauté the diced onion until softened, about 5 minutes. Add the minced garlic and the 6 oz can of tomato paste. Cook, stirring constantly, for 2 minutes until the paste darkens slightly and smells fragrant; this builds depth (umami).
  3. Transfer the browned beef, onion/garlic/paste mixture, crushed tomatoes, beef broth, Italian seasoning, dried oregano, bay leaf, and sugar to the slow cooker insert. Stir everything well to combine all ingredients.
  4. Cover the slow cooker and cook on the LOW setting for 8 hours. The sauce should be gently simmering the entire time. If using the HIGH setting, cook for 4 hours.
  5. Before serving, remove and discard the bay leaf. Taste and adjust salt and pepper if necessary. Serve hot over cooked spaghetti or your preferred pasta.