Este é o meu prato de assinatura para os jantares da igreja, e meus amigos na igreja ficam absolutamente entusiasmados com isso

2 pounds ground beef
1 large onion, chopped
4 cloves garlic, minced
2 cans (28 ounces each) crushed tomatoes
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup red wine (optional)
1 tablespoon sugar
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 pound spaghetti
Directions
1. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
2. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
3. Transfer the beef mixture to a slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, red wine (if using), sugar, basil, oregano, parsley, crushed red pepper flakes, salt, and pepper.
4. Stir to combine all the ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. About 20-30 minutes before serving, cook the spaghetti according to the package instructions until al dente.
6. Drain the spaghetti and add it to the slow cooker, mixing well to ensure the sauce coats the pasta evenly.
7. Deixe o espaguete descansar na panela elétrica por mais 10 minutos para absorver os sabores e sirva quente.