2 pounds Ground beef
4 each Tomatoes, canned
4 each Medium Carrot, cut in chunks
4 each Medium Onions, quartered
4 each Garlic cloves, minced
2 each Tomato paste, canned
1/4 cup Parsley, snipped
2 each Bay leaf
2 tablespoons Sugar
2 teaspoons Basil, crushed
1−1/2 teaspoons Salt
1 teaspoon Oregano, dried, crushed
1 dash Pepper
1/4 cup Cold water
1/4 cup Corn starch
Hot cooked spaghetti
Grated parmesan cheese

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.