Spaghetti Sauce Italino

• 1 lb. ground beef
• 1/2 lb. Italian sausage
• 28 oz. can tomatoes, cut up
• 2 (6 oz.) cans tomato paste
• 6 oz. can mushrooms
• 3/4 c. green pepper, chopped
• 1/2 c. Burgundy
• 1/2 c. green olives with pimento, sliced
• 3 bay leaves
• 2 cloves garlic, minced
• 1 1/2 tsp. Worcestershire sauce
• 1 tsp. sugar
• 1 tsp. salt
• 1/2 tsp. chili powder
• 1/4 tsp. pepper
• 1/3 c. water
• 1 c. onion, chopped

1. In skillet, brown ground beef and sausage; drain fat. Transfer to crock-pot.
2. Stir in rest of ingredients and cook on high heat setting for 5 to 6 hours.
3. Combine 2 tablespoons cold water and 2 tablespoons cornstarch; stir into tomato mixture. Cover, cook 10 more minutes.
4. Serve over spaghetti.
5. Cover with Parmesan cheese.

ground beef, italian sausage, tomatoes, tomato paste, mushrooms, green pepper, burgundy, green olives, bay leaves, garlic, worcestershire sauce, sugar, salt, chili powder, pepper, water, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=851736 (may not work)