1(14.5 oz) can petite diced tomatoes and their juice
1/4teaspoonred pepper flakes
1/4cupchopped fresh basil or 1 tablespoon dried basil
1/4cupchopped fresh parsley
Salt, to taste
In a skillet over medium-high heat, brown meat and onions, breaking meat up as it cooks. Cook until meat is cooked through and onions are translucent. Add garlic and continue to cook, stirring, for 1 minute. Add tomato paste and cook, stirring, until incorporated.
Add meat mixture to slow cooker along with crushed tomatoes, tomato sauce, diced tomatoes, sugar, oregano, thyme, red pepper flakes, and bay leaf.
Cover slow cooker and cook on high for 3-4 hours or on low for 6-8 hours. Immediately before serving, stir in basil, parsley, and butter. Stir until butter melts. Taste, and add salt if desired.
Serve over cooked pasta of your choice.
No slow cooker? Make this sauce on the stovetop in a large heavy pan or Dutch oven. Simmer it for one to three hours, stirring occasionally.
Try a gluten-free pasta or zucchini noodles if you prefer, instead of regular pasta.
Looking for vegetarian spaghetti sauce? Simply omit the meat and proceed with the recipe.