Classic Spaghetti

Ingredients

2 tablespoons olive oil
2 onions, chopped
4 teaspoons minced garlic
2 green bell peppers, sliced
2 stalks celery, sliced
3 pounds ground beef
2 carrots, diced
1 cup mushrooms, sliced
1 can (28 ounces) tomato sauce
3 cups water
1 can (28 ounces) stewed tomatoes, undrained
1 tablespoon dried oregano
2 tablespoons minced parsley
2 teaspoons salt
2 teaspoons black pepper
1 tablespoon sugar
1 pound dry spaghetti

1. Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, bell pepper and celery; cook and stir until tender. Place mixture in CROCK-POT® slow cooker. In same skillet, brown ground beef. Drain and add to CROCK-POT® slow cooker.
2. Add carrots, mushrooms, tomato sauce, water, tomatoes with juice, oregano, parsley, salt, black pepper and sugar to CROCK-POT® slow cooker. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 5 hours.
3. Cook spaghetti according to package directions; drain. Serve sauce over cooked spaghetti.

Makes 6 to 8 servings