My wife makes this wonderful homemade spaghetti sauce...she found an original in "Quick Cooking 2001" and then made a number of adjustments which have greatly enhanced it and made the recipe her very own...we all over-eat when this comes out...more over, we love to use wild game sausage for the meat...delivers an amazing flavor! But sausage is the key regardless as it provides great flavor ... this makes a double batch for 8...you can cut everything in half (except the salt) to serve 4
1In skillet, cook Italian or wild game sausage (ground beef if you choose) and onion over medium heat until meat is no longer pink; drain (unless using wild game sausage where there will not be any meaningful liquid to drain)
2Transfer to slow cooker (crockpot)
3add the remaining ingredients and stir well to mix. Cover with bay leaves on top.
4cover and cook on low for 7-8 hours. Take lid off slow cooker for the last hour to allow liquid to cook off...
5discard bay leaves and serve over spaghetti/pasta...do not rinse the pasta as you will loose the starch (rinsing of pasta is not recommended)
6We now sprinkle parm cheese on the plate before the pasta as a nice touch and to mop up any liquid separation from the sauce (although there will be none)...and of course parm cheese on top. Enjoy!