2 lb Ground beef
4    Tomatoes, canned
4    Med Carrot; cut in chunks
4    Med Onions, quartered
4    Garlic cloves, minced
2    Tomato paste, canned
1/4 c  Parsley, snipped
2    Bay leaf
2 tb Sugar
2 ts Basil; crushed
1 1/2 ts Salt
1 ts Oregano, dried, crushed
1 ds Pepper
1/4 c  Cold water
1/4 c  Corn starch
Hot cooked spaghetti
Grated parmesan cheese

Fat grams per serving: Approx. Cook Time: 10hrs In skillet
brown the ground beef; drain off excess fat. Transfer meat to a crockery
cooker.
In blender container place one can of tomatoes, undrained. Add the onion,
carrot and garlic. Cover and blend till chopped; stir into meat in cooker.
Cut up the remaining can of tomatoes but do not drain; stir into meat
mixture with tomato paste, parsley, bay leaf, sugar, basil, salt, oregano,
and pepper. Mix well. Cover and cook on low heat setting for 8-10 hours. To
serve, turn to high-heat setting. Remove bay leaf. Cover and heat till
bubbly, 10 minutes.
Blend cold water slowly into cornstarch; stir into tomato mixture. Cover
and cook 10 minutes longer.
Spoon over the spaghetti. Pass the Parmesan cheese to sprinkle
atop.A good change of pace in spaghetti sauce taste.