1tablespoonItalian herbs (oregano, rosemary, thyme, and sometimes basil and parsley) - crushed
2teaspoonsred pepper flakes
1teaspoondried oregano - crushed
2tablespoonssugar (white sugar)
½teaspoonsalt
1packagespaghetti - cooked
1cupParmesan cheese - grated
Instructions
Brown beef in a large deep saucepan, adding onion and garlic halfway through.
Drain fat, if needed. Add fresh tomatoes and cook over medium-high heat until they soften and break down a little (about 5 minutes).
Add diced tomatoes, spices, sugar and salt. Stir and let simmer for about 10 minutes.
Remove from heat and let cool for a few minutes. Use a handheld immersion blender to blend the mixture into a sauce-like consistency (be careful not to splatter yourself!).
Ladle the sauce into a 5-quart slow cooker and cook on a low setting for 4 to 6 hours. Serve over cooked spaghetti or spaghetti squash.