1 lb. lean ground beef

1 lb. Italian sausage, remove from casings

1 ½ cups chopped onions

2 cups fresh mushrooms, sliced

3 cloves garlic, minced

28 oz. canned tomatoes, undrained

29 oz. tomato sauce

12 oz. tomato paste

2 Tbsp. dried basil

1 Tbsp. dried oregano

1 Tbsp. sugar

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. crushed red pepper

Cook beef, sausage meat, onions, mushrooms and garlic in a skillet over medium heat until meat is no longer pink.

Drain off any grease.

Spoon meat mixture into a 6-quart slow cooker; add remaining ingredients.

Cover and cook on low for 8-9 hours.

Serve over hot buttered spaghetti squash or pasta garnish with Parmesan cheese.

(I doubled the recipe, I’m using some tonight for dinner, and the other batch I’m freezing for next Thursday night’s dinner.

Cook once, eat twice.)