| 2 | lb bulk Italian pork sausage or ground beef |
| 2 | large onions, chopped (2 cups) |
| 2 | cups sliced fresh mushrooms (6 oz) |
| 3 | cloves garlic, finely chopped |
| 1 | can (28 oz) diced tomatoes, undrained |
| 2 | cans (15 oz each) tomato sauce |
| 1 | can (6 oz) tomato paste |
| 1 | tablespoon dried basil leaves |
| 1 | teaspoon dried oregano leaves |
| 1 | tablespoon sugar |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1/2 | teaspoon crushed red pepper flakes |
Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Spoon sausage mixture into cooker. Stir in remaining ingredients. Cover; cook on Low heat setting 8 to 9 hours.
Sometimes I do 1/2 part beef and the other 1/2 part Italian sausage. I find that the spicy version of the sausage is particularly good. If you like a sweeter sauce, use the regular sausage and don't add the ground beef. If I have fresh herbs or tomatos available, I like to use them for a richer flavor.
I have also added black olives and spinach which add a nice flavor as well.
