Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        ground beef
   4      medium        tomatoes -- canned
   4      medium        carrot; cut in chunks
   4      medium        onions -- quartered
   4      cloves        garlic -- minced
   2      cans          tomato paste -- canned
     1/4  cup           parsley -- snipped
   2                    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

Preparation:

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 atop.----------A good change of pace in spaghetti sauce taste