In a skillet, cook beef and onion over medium heat until meat is no longer pink: drain. Transfer to a slow cooker. Add the next 11 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve over spaghetti. Yield:6-8 servings
Tried this one tonight with a few changes to suit what I had and my daughter in law who can't eat spicy foods loved it.
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 105 (44%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 51.4mg||16 %|
|Sodium 156.4mg||5 %|
|Potassium 873mg||23 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 15.1g|
|Protein 16.9g||24 %|
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Calories per serving: 238
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