1 (22 ounce) bottle minestrone
1/2 pound ground beef
1 teaspoon dried basil
1/3 cup red wine
1 clove garlic, peeled and crushed
1/4 medium onion, cut into 1/2 inch slices
1/4 cup dark brown sugar
salt and pepper to taste
1 spaghetti spater to 3 pasta servings
Preheat oven to 350 degrees F (175 degrees C) in a large skillet over medium-high heat.
In a small bowl, combine minestrone with water to cover; pour over chicken. Simmer for 5 minutes, or until tender.
Meanwhile, arrange onion slices and 3 garlic cloves on bottom of slow cooker. Pour sauce over onion & garlic & sprinkle with salt and pepper. Place spaghetti in slow cooker; pour sauce over spaghetti.
Cover, and bake on preheated oven for 1 hour.