Shelley’s Spaghetti Sauce

By: Shelley Stevens

1 lb. ground beef
1 onion, chopped
2 (14 oz.) cans stewed tomatoes (put in blender and puree)
1 (16 oz.) can tomato paste
1 (15 oz.) can tomato sauce
1 c. water
4 T. brown sugar
½ t. thyme
1 t. garlic salt
½ t. oregano
salt
pepper

Directions:
Brown the ground beef and onion together. Add all of the remaining ingredients, including the browned meat, in a Crock-Pot and cook it on low all day or on high for half of the day. Serve over spaghetti noodles.