Ingredients
1 3/4 cups chopped onion
2/3 cup chopped celery
1/2 cup finely chopped carrot
6 garlic cloves, minced
375 grams ground beef, extra lean
1 1/2 cups canned crushed tomatoes
1 cup lower-sodium beef broth
1/4 cup chopped fresh parsley
2 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon salt

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 4 minutes. Add beef, to vegetable mixture. Cook 5 minutes or until browned; stir to crumble. Drain meat mixture; place in a 6-quart electric slow cooker. Stir in tomatoes and remaining ingredients. Cover and cook on LOW for 8 hours. Remove and discard .