Slow-Cooked Beef Spaghetti Sauce

• 2 pounds lean ground beef (90% lean)
• 1 large green pepper, chopped
• 1 large onion, chopped
• 1-1/2 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 2 garlic cloves, minced
• 4 bay leaves
• 2 tablespoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon pepper
• 1/4 teaspoon dried rosemary, crushed
• Hot cooked spaghetti

1. In a large skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the green pepper, onion, water, tomatoes, tomato sauce, paste, garlic and seasonings. Cover and cook on low for 8 hours or until bubbly. Discard bay leaves; serve over spaghetti.

lean ground beef, green pepper, onion, water, tomatoes, tomato sauce, tomato paste, garlic, bay leaves, italian seasoning, salt, sugar, parsley flakes, pepper, rosemary

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