Ingredients:
1 can: 14 ½ ounces Stewed Tomatoes.
(I am using the S&W pre spiced Italian recipe)
1 can: 6 ounces tomato paste.
10-12 ounces: fresh grape or cherry tomatoes.
1: Portobello mushroom.
3: medium sized cloves of fresh garlic.
¼ lb: lean hamburger.
¼ cup: unseasoned olive oil.
1 tablespoon: vegetable oil.
2 tablespoons: brown sugar.
½: fresh green pepper.
1 bundle: green onions.
Basil, Oregano, Hot Pepper, Garlic Salt, Salt, Pepper, Italian Seasoning,
Worcestershire sauce.
1/8 cup: Cooking wine.
1 Bay leaf.
Spaghetti for 4.

Prep:
The meat sauce:
Add 14 ½ oz can stewed tomatoes to your crook pot.
Mash with potato masher to sauce consistency.
Add 6 oz tomato paste , 3 oz of water.
Stir and begin simmering.
Dice ½ green peppers to ¼ inch cubes
Slice 1 clove garlic.
Dice 1 bundle green onions
Crumble ¼ lb hamburger
Put 1 tablespoon vegetable oil in frying pan; add Basil, Oregano, Hot Pepper, Garlic Salt, Italian Seasoning.

Bring to heat on high.
Add onions, garlic, and green peppers; stir until they all begin to brown.
Reduce your heat to medium
Add your crumbled hamburger to the pan and cover, stir your hamburger until it is consistently browned.
Cook on medium heat until most of the moisture from your veggies is cooked away and your drippings begin to brown.
Stir the contents of your frying pan into your crock pot and allow crock pot to come to a simmer on medium heat.

Add ¼ cup of cooking wine and fold it once into the contents of your crockpot ( From here you want to avoid stirring your pot vigorously.
The rest of your additions should simmer down for a shaken not stirred effect)

Sprinkle 2 tablespoons brown sugar over surface; add several dashes of Worcestershire, add salt, pepper and garlic salt to the surface.
Add 1 Bay Leaf

Let the sauce simmer in the crock 4 – 5 hours.

The Baste

Start heating your olive oil and your water for boiling your spaghetti about the same time.

Cook your spaghetti as normal
(Boil 15-20 minutes in water with a teaspoon of salt)

Add:
¼ cup of olive oil to sauce pan.
Sliced 2 cloves fresh garlic
Sliced 1 Portobello mushroom.
Season olive with oregano, basil,Italian seasoning, hot pepper, salt and pepper
(Bring to heat Med – High)
Halve approx 24 cherry or grape tomatoes and place them in a small bowl.
Add your garlic slices to your olive oil ( turn your heat off ), add your Mushrooms (you want them to absorb the flavor from the oil but not deep fry until they crisp ) leave on the burner for 3 – 5 minutes.

Pour the contents of your sauce pan over your sliced tomatoes and let the mixture steep while your spaghetti cooks ( about ten minutes steeping time ).

The Service

When your spaghetti is finished cooking, drain your water off in a colander.
Leave your spaghetti in the colander and pour the contents of your bowl with olive oil and tomatoes over your spaghetti.. Swish the mixture around in the colander until your spaghetti is evenly covered and the excess oil has drained off.

Ladle your spaghetti onto a plate and add meat sauce on top to taste.