2 Pounds Ground beef
4 Tomatoes, canned
4 Med Carrot, cut in chunks
4 Med Onions, quartered
4 Garlic cloves, minced
2 Tomato paste, canned
1/4 Cup Parsley, snipped
2 Bay leaf
2 Tablespoons Sugar
2 Teaspoons Basil, crushed
1-1/2 Teaspoons Salt
1 Teaspoon Oregano, dried, crushed
1 Dash Pepper
1/4 Cup Cold water
1/4 Cup Corn starch
Hot cooked spaghetti
Grated parmesan cheese
In skillet brown the ground beef; drain off excess fat. Transfer meat to a crockery cooker. In blender container place one can of tomatoes, undrained. Add the onion, carrot and garlic. Cover and blend till chopped; stir into meat in cooker. Cut up the remaining can of tomatoes but do not drain; stir into meat mixture with tomato paste, parsley, bay leaf, sugar, basil, salt, oregano, and pepper. Mix well. Cover and cook on low heat setting for 8-10 hours. To serve, turn to high-heat setting. Remove bay leaf. Cover and heat till bubbly, 10 minutes. Blend cold water slowly into cornstarch; stir into tomato mixture. Cover and cook 10 minutes longer. Spoon over the spaghetti. Pass the Parmesan cheese to sprinkle atop. A good change of pace in spaghetti sauce taste.