1 lb. lean ground beef (optional - I never use)
1 lg. onion, chopped (optional - I never use)
1 clove garlic, minced
2 (1 lb.) cans tomatoes, cut up
1 (8 oz.) can tomato saute
1 (12 oz.) can tomato paste
1 c. beef bouillon
2 tbsp. minced parsley
1 tbsp. brown sugar
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp. salt
1/2 tsp. pepper

In large skillet or a slow-cooking pot with browning until, crumble meat with onion and garlic. Break up pieces of meat with fork and cook until it loses its red color. Drain off excess fat. In slow-cooking pot, combine browned meat, onions and garlic with remaining ingredients. Cover and cook on low for 6 to 8 hours. Serve over hot spaghetti. May be made ahead of time and frozen. Makes 6 to 8 servings.

NOTE: I often add red wine to make up the 1 cup beef bouillon; say, 3/4 cup bouillon and 1/4 cup wine. All ingredient amounts are up to you; you could even take your favorite recipe and let it cook slowly all night. In the morning, presto! Sauce!