Spaghetti Sauce(Crock-Pot)

• 1 lb. ground beef
• 1/2 lb. bulk Italian sausage
• 1 (28 oz.) can tomatoes, cut up
• 1 (6 oz.) can tomato paste
• 1 (6 oz.) can sliced mushrooms, drained
• 1 c. chopped onions
• 3/4 c. chopped green peppers
• 1/2 c. Burgundy
• 1/2 c. sliced pimiento-stuffed olives
• 1/3 c. water
• 3 bay leaves
• 2 cloves garlic, minced
• 1 1/2 tsp. Worcestershire sauce
• 1 tsp. sugar
• 1 tsp. salt
• 1/2 tsp. chili powder
• 1/8 tsp. pepper
• 2 Tbsp. cold water
• 2 Tbsp. cornstarch
• hot cooked spaghetti
• grated Parmesan cheese

1. In skillet, brown ground beef and sausage; drain off fat. Transfer to an electric slow crockery cooker.
2. Stir in undrained tomatoes, tomato paste, mushrooms, onion, green pepper, Burgundy, olives, 1/3 cup water, bay leaves, garlic, Worcestershire sauce, sugar, salt, chili powder and pepper.
3. Cover crockery cooker and cook on high heat setting for 5 to 6 hours.
4. Blend 2 tablespoons cold water slowly into cornstarch; stir into tomato mixture.
5. Cover and cook 10 minutes.
6. Serve over hot cooked spaghetti.

ground beef, italian sausage, tomatoes, tomato paste, mushrooms, onions, green peppers, burgundy, olives, water, bay leaves, garlic, worcestershire sauce, sugar, salt, chili powder, pepper, cold water, cornstarch, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947871 (may not work)