2 lb Ground beef

4 ea Tomatoes, canned

4 ea Med Carrot; cut in chunks

4 ea Med Onions, quartered

4 ea Garlic cloves, minced

2 ea Tomato paste, canned

1/4 c Parsley, snipped

2 ea Bay leaf

2 tb Sugar

2 ts Basil; crushed

1 1/2 ts Salt

1 ts Oregano, dried, crushed

1 ds Pepper

1/4 c Cold water

1/4 c Corn starch

1 x Hot cooked spaghetti

1 x Grated parmesan cheese

Fat grams per serving: Approx. Cook Time: 10hrs 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.