Savory Spaghtti Sauce in a Slow Cooker

A savory spaghetti sauce that is a blend of several recipes. After cooking 30 years for DH, this is the one he requests for his birthday. Use a good red wine in the sauce. Remember the "rule", don't cook with a wine you wouldn't drink. I sometimes add capers to the sauce or extra olives. Italian Sausage may be used for part of the meat. This is much better than those expensive gourmet sauces in a jar. If you have a newer slow cooker you may want to adjust cook time or set on low. I understand from 'Zaar forums, the new slow cookers cook hotter and faster.

• Ready In: 5 hrs 20 mins
• Serves: 8-10

Ingredients

• 1  lb ground beef
• 1 (28 ounce) can chopped tomatoes, with liquid
• 1 (6 ounce) can tomato paste
• 1 (6 ounce) can  sliced mushrooms
• 1  cup  chopped onion
• 3⁄4  chopped green pepper
• 1⁄2 cup red wine
• 1⁄2 cup water
• 1⁄2 cup  sliced green olives
• 1 (2 1/4ounce) can  sliced black olives
• 2  bay leaves
• 2  garlic cloves, minced
• 1 1⁄2 teaspoons Worcestershire sauce
• 1  teaspoon sugar
• 1  teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon dried basil
• 2  tablespoons cold water
• 2  tablespoons cornstarch
•  hot  cooked spaghetti
•  parmesan cheese

Directions

1. Brown ground beef and transfer to slow cooker.
2. Stir in undrained tomatoes, tomato paste, wine, garlic, water, olives, mushrooms, onion, bell pepper, Worcestershire, sugar, salt, oregano, basil and red pepper flakes.
3. Place whole bay leaves down into sauce.
4. Cover and cook on high 5 to 6 hours.
5. If sauce seems thin, blend cornstarch into cold water.
6. Add cornstarch mixture to spaghetti sauce, cover and cook an additional 15 minutes.
7. Remove bay leaves, and serve over hot cooked spaghetti or pasta of your choice.
8. Pass the Parmesan cheese.