Ingredients:

  • 1.25 lb Ground Beef (85% lean, 15% fat)
  • 28 oz Can Crushed Tomatoes (or whole peeled and blended)
  • 1 cup Low-Sodium Beef Broth
  • 2 Tbsp Olive Oil
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Onion Powder
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Dried Oregano
  • 1 tsp Granulated Sugar
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Instructions:

  1. Place the ground beef into the basin of the slow cooker. Do not brown or drain.
  2. Pour the crushed tomatoes, beef broth, olive oil, and red wine vinegar over the meat.
  3. Add all remaining dry ingredients: onion powder, garlic powder, dried oregano, sugar, salt, and pepper. Stir the ingredients just enough to combine the spices and liquids.
  4. Cover the slow cooker and set it to low heat. Cook for 6 hours. During the final 30 minutes, if desired, break up any large clumps of meat using a spoon.
  5. Serve hot over pasta, polenta, or use as a base for lasagna.