Spaghetti at Its Best

After trial and error years ago, I perfected this recipe. Everyone loves it and wants the recipe.

• Ready In: 2 hrs 30 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs  sweet Italian sausage (ground beef can be substituted)
• 1⁄2 cup onion, finely chopped
• 2  garlic cloves, minced
• 1  teaspoon salt
• 2  teaspoons sugar
• 2  teaspoons dried oregano
• 1  teaspoon dried basil
• 2  bay leaves
• 1  cup water
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can tomato sauce
• 1 (14 1/2ounce) can  petite diced tomatoes, drained
• 1 (15 ounce) can crushed tomatoes
• 3 -4  cups  cooked spaghetti
•  freshly grated parmesan cheese (optional)

Directions

1. Brown meat, onion, and garlic until the meat is done, drain well. Let meat cool and crumble. Add meat mixture to a large saucepan, add all of the dry ingredients except for the bay leaves and stir to combine. Once combined, add tomato paste, stir. Then add all of the wet ingredients and stir to combine. Add bay leaves, simmer covered for 1 to 1 ½ hours, stirring occasionally. Remove bay leaves add cooked spaghetti mix well. Serve with parmesan cheese and garlic bread.
2. In a crockpot, combine all of the ingredients (including onions and garlic) except for the browned meat and spaghetti. Cook on high for 1 hour, stirring often. Reduce heat to low, cook for 3 hours, stirring occasionally. Add the meat and cook for another hour, remove bay leaves. Add cooked spaghetti mix well. Serve with parmesan cheese and garlic bread.