Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (6 oz) tomato paste
  • 1/2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add ground beef, breaking it into small crumbles, and cook until deeply browned and no longer pink.
  2. Add diced onion to the skillet and cook for 3-5 minutes until translucent, then stir in minced garlic for 60 seconds until fragrant.
  3. Transfer the browned meat mixture into the slow cooker.
  4. Stir in crushed tomatoes, tomato paste, beef broth, Worcestershire sauce, oregano, basil, red pepper flakes, brown sugar, salt, and black pepper. Mix vigorously until the tomato paste is fully incorporated.
  5. Cover and cook on High for 6 hours or Low for 8 hours.
  6. Taste for acidity; stir in additional brown sugar if needed or a splash of water if the sauce is too thick.