Ingredients
1 pound bulk Italian sausage1/2 pound ground beef1 large onion, chopped1 celery rib, chopped3 garlic cloves, minced1 tablespoon olive oil1 can (28 ounces) diced tomatoes1 can (10-3/4 ounces) condensed tomato soup, undiluted1 can (8 ounces) mushroom stems and pieces, drained1 can (8 ounces) tomato sauce1 can (6 ounces) tomato paste1 tablespoon sugar1/2 teaspoon pepper1/2 teaspoon dried basil1/4 teaspoon dried oreganoHot cooked spaghetti
Preparation
In a large skillet, cook the sausage, beef, onion, celery and garlic in oil over medium heat until meat is no longer pink; drain. In a 4-qt. slow cooker, combine the diced tomatoes, tomato soup, mushrooms, tomato sauce, tomato paste, sugar and seasonings. Stir in sausage mixture.
Cover and cook on low for 6-8 hours or until flavors are blended. Serve with spaghetti.
