Betty Crocker Slow Cooker Spaghetti Sauce

• 2 pounds bulk Italian sausage or ground beef
• 3 medium onions, chopped (2 1/4 cups)
• 2 cups sliced fresh mushrooms (6 ounces)
• 6 garlic cloves, finely chopped
• 1 can (28 oz) diced tomatoes, undrained
• 1 can (29 ounces) tomato sauce
• 1 can (12 ounces) tomato paste
• 2 tablespoons dried basil leaves
• 1 tablespoon dried oregano leaves
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper

1. 1. Cook sausage, onions, mushrooms and garlic in 12-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2. 2. Spoon sausage mixture into 5-quart slow cooker. Stir in remaining ingredients.
3. 3. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.
4. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

italian sausage, onions, mushrooms, garlic, tomatoes, tomato sauce, tomato paste, basil, oregano, sugar, salt, pepper, red pepper

Taken from www.epicurious.com/recipes/member/views/betty-crocker-slow-cooker-spaghetti-sauce-50003681 (may not work)