| 8 | oz. | bulk Italian sausage |
| 4 | oz. | lean ground beef |
| 1 | med | onion, chopped (1/2 cup) |
| 1/2 | tsp. | bottled minced garlic |
| 1 | can | tomatoes, cut up (16 oz.) |
| 1 | can | tomato sauce (8 oz.) |
| 1 | can | sliced mushrooms, drained (4 oz.) |
| 1 | sm. | green pepper, chopped (1/2 cup) |
| 2 | tbsp. | quick-cooking tapioca |
| 1 | | bay leaf |
| 1 | tsp. | dried Italian seasoning, crushed |
| 1/8 | tsp | black pepper |
| 6 | oz. | packaged dried spaghetti |
| | | Dash salt |
- Cook sausage, ground beef, onion, and garlic in a large sillet until meat is brown and onion is tender. Drain off fat.
- Meanwhile, combine the undrained tomatoes, the tomato sauce, mushrooms, green pepper, tapioca, bay leaf, Italian seasoning, black pepper, and salt in a 31/2 or 4-quart Crockery Pot. Stir in meat mixture.
- Cover; cook on low for 8 to 10 hours. (Or, cook on high for 4 to 5 hours.) Discard bay leaf.
- Cook spaghetti according to package directions. Serve meat mixtue over spaghetti.
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