Spaghetti Sauce Italiano

• 8 ounces bulk Italian sausage
• 4 ounces lean ground beef
• 1 medium onion, chopped fine
• 12 teaspoon bottled minced garlic
• 1 (16 ounce) can tomatoes, cut up
• 1 (8 ounce) can tomato sauce
• 1 (8 ounce) can sliced mushrooms, drained
• 1 small pepper, chopped
• 2 tablespoons quick-cooking tapioca
• 1 bay leaf
• 1 teaspoon dried Italian seasoning
• 18 teaspoon pepper
• 1 (6 ounce) packagedried spaghetti
• 1 dash salt

1. Cook sausage, ground beef, onion and garlic in a large skillet until meat is brown and onion is tender.
2. Drain off fat.
3. Meanwhile, combine the undrained tomatoes, the tomato sauce, mushrooms, green pepper, tapioca, bay leaf, Italian seasoning, black pepper and salt in a 3 1/2 quart or 4 quart crockery pot.
4. Stir in meat mixture.
5. Cover; cook on low for 8-10 hours.
6. (or cook on high for 4-5 hours).
7. Discard bay leaf.
8. Cook spaghetti accroding to package directions.
9. Serve mixture over spaghetti.

italian sausage, lean ground beef, onion, garlic, tomatoes, tomato sauce, mushrooms, pepper, tapioca, bay leaf, italian seasoning, pepper, salt

Taken from www.food.com/recipe/spaghetti-sauce-italiano-368447 (may not work)