Yummy Slow-Cooked Spaghetti Sauce

Forget the Olive Garden, make this instead!!!

1 lb. ground beef or bulk Italian Sausage (sausage is better)
1 medium onion, chopped
2 cans (14.5 oz. each) diced tomatoes, do not drain
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 bay leaf
1 Tb. brown sugar
4 garlic cloves, minced
1-2 t. dried basil
1-2 t. dried oregano
1 t. salt
Hot cooked spaghetti noodles, or noodles of your choice

In a skillet, cook meat and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Add the next 9 ingredients. Cover and cook on low for 7-8 hours or until heated through and thick. Discard bay leaf. Serve over spaghetti. Yield 6-8 servings. I usually make a double batch. It will fit in a large crock pot. It freezes well.