Slow-Cooked Spaghetti Sauce

1 pound ground beef
4 cans (14-1/2 ounces each) diced tomatoes, undrained
6 cans (6 ounces each) tomato paste
1 cup beef broth
1/4 cup packed brown sugar
1 tablespoon dried marjoram
2 tablespoons garlic powder
2 teaspoons dried basil
2 teaspoons dried oregano
2 tablespoons minced fresh parsley
1 teaspoon salt
1 bay leaf
Hot cooked spaghetti

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, broth, brown sugar and seasonings; mix well.

Cover and cook on low for 6-8 hours or until bubbly. Discard bay leaf. Serve over spaghetti. Makes 12-14 servings.