Crock Pot Spaghetti Sauce - Mmmm OAMC

I have worked on this sauce recipe for quite some time. I hope you enjoy it as much as our family does. We traditionally eat this every Sunday with garlic toast [roasted garlic drizzled with olive oil (425 degrees for 35 minutes wrapped tightly in tin foil) and topped with parmesean cheese placed on top of a cooling rack, set on a cookie sheet, then broiled], Ceasar salad, steamed broccoli and orange slices. This recipe make A LOT of sauce (You may want to halve it). Leftovers freeze beautifully.

• Ready In: 9 hrs
• Serves: 20

Ingredients

• Phase I

• 3 (14 1/2ounce) cans tomato sauce
• 2 (28 ounce) cans whole tomatoes, broken apart by hand
• 4 (6 ounce) cans tomato paste
• 1 (3 ounce) can  sliced  olives
• 2  bay leaves
• 1⁄2 tablespoon raw sugar
• 3  teaspoons dried basil
• 3  teaspoons dried oregano
• 2  tablespoons  chopped fresh parsley
• 2  teaspoons sea salt (to taste)

• Phase II

•  olive oil
• 1  large onion, chopped
• 4  garlic cloves, minced
• 1  cup fresh mushrooms, sliced (one small can of mushrooms may be substituted)

• Phase III

• 3  lbs ground beef
•  salt and pepper, to taste

• Phase IV

•  whole wheat spaghetti
•  parmigiano-reggiano cheese, grated

Directions

1. Turn crock pot on high.
2. Add all ingredients in Phase I to crock pot.
3. Add olive oil to large skillet. Over medium-high heat wait until olive oil just starts to smoke. saute onions and mushrooms, until onions have browned. Add garlic and sauté for one minute. Add to crock pot.
4. Next, in same skillet, brown ground beef. Drain fat. Add to crock pot.
5. Simmer on low for 6-8 hours. Add salt and pepper to taste.
6. Serve over spaghetti topped with cheese.