really great spaghetti sauce!

So Easy Spaghetti Sauce
-taken from Healthy Cooking magazine

1 lb. lean ground beef (90% lean)
1 med. onion, chopped
1/4 c. finely chopped celery
1 can (29 oz.) tomato sauce
2 1/2 c. tomato juice
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (12 oz.) tomato paste
2 tsp. sugar
2 tsp. chili powder
1 tsp. salt
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. pepper
4 bay leaves
Hot cooked spaghetti
Grated Parmesan cheese, optional

1. In a large skillet, cook the beef, onioin and celery over medium heat until meat is no longer pink; drain. In a 4 or 5 qt. slow cooker, combine the tomato sauce, tomato juice, tomatoes, tomato paste, sugar, seasonings and beef mixture.

2. Cover and cook on low for 5-6 hours or until heated through. Discard bay leaves. Serve with spaghetti; sprinkle with cheese if desired.

*This is the first recipe I have found I can modify for my onion/garlic allergy and still have it taste good when I was done. I also left out the celery and salt, and doubled the recipe, using my big crockpot. I used a quart of canned tomatoes in place of 2 cans of diced tomatoes. It freezes well.