Spaghetti Sauce


1 pound ground beef
chopped onion – to taste
2 cans tomatoes – (1 lb.) cut up
1 can tomato sauce – (8 oz.)
1 can tomato paste – (12 oz.)
1 cup beef broth (bouillon)
2 tablespoons parsley
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper

Brown meat and onion in fry pan, drain off fat; transfer to crock pot. Add remaining ingredients. Cover and cook on low for 6-8 hours. Serve over hot spaghetti. Can be made ahead and frozen.