Crock-Pot Spaghetti

Ingredients:

1 package spaghetti noodles

2 jars (25 oz each) spaghetti sauce

2 cans (14.5 oz each) diced tomatoes

1 pound ground beef

1 package (8 oz) mushrooms (or 2 small cans)

2 tablespoons butter (if using fresh mushrooms)

2 bay leaves

1 tablespoon dried parsley

½ teaspoon salt

¼ teaspoon of the following:

Dried basil, dried oregano, dried marjoram, ground pepper

1/8 teaspoon dried thyme

1/8 teaspoon dried rosemary

Method:

In a medium skillet brown the ground beef and drain. Slice and cook the mushrooms in 2 tablespoons butter in a small sauce pan on medium high heat until softened. If using canned mushrooms no need to cook them before adding them to the sauce. In a large crock-pot combine the sauce, diced tomatoes, mushrooms, cooked ground beef, and all the seasoning. Let cook on low for several hours, The longer it cooks the better it is I usually let mine go all day. An hour before serving add in the noodles, breaking them in half. Stir them in to best cover all noodles. Stir every 10-15 minutes so that the noodles don’t clump together. Enjoy!

You can also substitute the seasonings for 2 teaspoons of Italian seasoning, still using the bay leaves and salt and pepper.