|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)|
|1|| ||bay leaf|
|1||tsp.||dried Italian seasoning, crushed|
|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.