1 1/2 pounds lean ground beef
2 medium onions, chopped
2 cloves garlic, minced
2 (28 ounce) cans tomatoes, cut up
1 (15 ounce) can tomato sauce
1 (15 ounce) can tomato paste
2 beef bouillon cubes
3 tablespoons minced parsley
1 1/2 tablespoons brown sugar
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons salt
3/8 teaspoon pepper

In large skillet, crumble meat with onion and garlic. Brown until meat loses its red color. Drain off excess fat.

In crockpot, combine browned meat, onions and garlic with remaining ingredients. Cover and cook on LOW for 6 to 8 hours.

Serve over hot spaghetti. May be made ahead of time and frozen.

Makes 10 to 12 servings.