Ingredients
1-1/2 pounds ground beef1 small onion, chopped1 can (29 ounces) tomato puree1 can (14-1/2 ounces) whole tomatoes, crushed2 tablespoons brown sugar4 teaspoons chili powder1 tablespoon white vinegar1 teaspoon salt3/4 teaspoon ground cinnamon1/2 teaspoon ground allspice1/2 teaspoon pepper1 garlic clove, crushed3 bay leavesHot cooked spaghettiOptional: Shredded cheddar cheese and additional chopped onion
Preparation
In a large skillet over medium heat, cook beef and onion until beef is no longer pink and onion is tender, 6-8 minutes, breaking meat into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 11 ingredients.
Cook, covered, on low 6-8 hours. Discard garlic clove and bay leaves. Serve over hot cooked spaghetti. If desired, top with shredded cheddar cheese and additional chopped onion.
