Spaghetti Sauce

5-6 cans tomato sauce (14-15 oz)

2 cans stewed tomatoes (14-15 oz)

2 small cans tomato paste (~6 oz)

1 large onion, chopped

5-6 large cloves of garlic, minced

1 Tbsp. (heaping) Basil

4 Tbsp. oregano

1 Tsp. Rosemary

1/2 Tsp. Marjoram

1 Tsp. Fennel Seed

3 Bay leaves

2 Tbsp. Salt

3 Tbsp. Sugar

1 lb. of ground beef

More salt and pepper to taste

Parmesan cheese (optional)

Pasta

Put everything in the slow cooker except for the onions, garlic, and meat.

Add just enough water to each can to rinse it out and add to the crockpot.

Saute onions and garlic in olive oil until clear and add to crockpot.

Saute beef (and optionally Italian sausage) in the onion pan and drain well. Add to crockpot.

Cook all day on high (or low as long as it bubbles slowly).

While cooling off, leave lid off so it thickens.

Serve over cooked pasta, and optionally with garlic bread.