Mom'S Favorite Crock Pot Spagehetti Sauce

• 1 pound bulk italian sausage, optional (I use 1/2 lb. hot and 1/2 lb. sweet)
• 1 1/2 cups finely chopped onion
• 1 12oz can tomato paste
• 3 28oz cans Italian-style or plain crushed tomatoes in puree (I get 2 cans crushed or pureed tomatoes and 1 can diced tomatoes, just for texture)
• 2 cups water
• 4 tsp. minced garlic (4 cloves) - I'm usually quite generous with the garlic
• 4 bay leaves
• 2 Tbsp. sugar
• 4 tsp. dried basil leaves
• 2 tsp. dried oregano leaves
• 4 Tbsp. chopped fresh parsley
• 2 tsp salt
• Sliced fresh mushrooms, optional
• 1 16oz. package spaghetti, linguine or your favorite pasta

1. If cooking on the stove: In a large pot, cook and stir the italian sausage with the onion until the meat is brown. Add remaining ingredients, except the spaghetti. Bring sauce to a boil; reduce heat. Partly cover and simmer for 2 hours, stirring occasionally.
2. If cooking on the stove: Brown sausage in a skilled. Add all ingredients to the crockpot and cook on high all day with the lid slightly open (keeps sauce thicker).
3. Cook noodles according to the package directions, drain and serve with sauce and freshly grated parmesan cheese.

italian sausage, onion, tomato paste, italianstyle, water, garlic, bay leaves, sugar, basil, oregano, parsley, salt, fresh mushrooms, linguine

Taken from www.epicurious.com/recipes/member/views/moms-favorite-crock-pot-spagehetti-sauce-52601861 (may not work)