Spaghetti Sauce

1 pound ground beef
1 clove garlic, minced
2 - 1 pound can tomatoes, cut-up
8 ounces tomato sauce
12 ounces tomato paste
1 cup beef bouillon
2 tablespoons parsley, minced
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper

In large skillet, brown meat with onion and garlic. Drain excess fat. In slow cooking pot, combine browned meat with remaining ingredients. Cover and cook on low for 6 to 8 hours. Serve hot over spaghetti. May be frozen.