Slow-Simmered Spaghetti and Meatballs

Makes 6 servings

1 jar (26oz.) Red Spaghetti Sauce
1 can (14-1/2 oz.) Diced or Stewed Tomatoes
1 large Onion (about 1 cup chopped)
1 TBL. Bottled Minced Garlic
1-1/2 tsp. Dried Italian Seasoning blend
24 frozen Meatballs, about ¾ of a pound
12 oz. Spaghetti
Parmesan Cheese

Pour the spaghetti sauce and tomatoes with their juices into a slow cooker. Peel and coarsely chop the onion, and add it to the sauce. Add the garlic and Italian seasoning, and stir well.

Add the still-frozen meatballs. Stir to mix well, making sure all of the meatballs are covered with sauce.

Cover the slow cooker and turn it on low heat. Cook 7-8 hours.

Just before serving, cook the spaghetti. Serve the sauce and meatballs over the spaghetti. Sprinkle Parmesan cheese on top if desired.