Ready Spaghetti?

I know you need another crockpot recipe...right?

This spaghetti sauce was made in honor of my 10 mile Run for the Water a few weeks ago. I felt like running 10 miles starting at 7am deserved an evening of carb loading and Walking Dead in preparation. Don't lie... you'd have done the saaaaame thing.

The day before the 10 mile race I attended the Texas Book Festival with my mom and older sister. We saw such authors as The Blogess Jenny Lawson , The Boss Tony Danza (whom I was not thrilled about seeing, but was really friggin fantastic) and Cheryl Strayed who wrote Wild- read her book. For real life. read it read it read it!

This sauce does most of its cooking in the crockpot, so you'll have plenty of time to start reading reading one of these books. :-) 

Crockpot Spaghetti Sauce

makes a toooon- unless you're feeding a small army, maybe cut this recipe in half?

2 pounds 93% lean beef

4 small white onions- chopped

4 tablespoons dried oregano

2- 28 ounce cans tomato sauce

2- 28 ounce cans crushed tomatoes

1- 4.5 ounces of jarred mushrooms (optional, but I love 'em)

One third ounce basil fresh- chopped

2 cloves of garlic- minced

2 bay leaves

1 teaspoon garlic powder

One small can of tomato paste

Salt to taste

In a large skillet, heat 2 tbs olive oil. Cook garlic and onions until onions are soft. Add ground beef and brown- salt meat to taste. Combine meat mixture and all other ingredients in crockpot- mix well. Cook on low heat for at least 4 hours. Serve over al dente noodles and toasted garlic bread. Run 10 miles the next morning.