Beef Mushroom Spaghetti Sauce

• 1 pound lean ground beef (90% lean)
• 1/2 pound sliced fresh mushrooms
• 1 small onion, chopped
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (12 ounces) tomato paste
• 1 can (8 ounces) tomato sauce
• 1 cup reduced-sodium beef broth
• 2 tablespoons dried parsley flakes
• 1 tablespoon brown sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon pepper

1. In a
2. , cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker.
3. Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours.

ground beef, mushrooms, onion, tomatoes, tomato paste, tomato sauce, beef broth, parsley flakes, brown sugar, basil, oregano, salt, pepper

Taken from www.tasteofhome.com/recipes/beef-mushroom-spaghetti-sauce/ (may not work)