Ingredients

2 pounds bulk Italian sausage or ground beef

3 medium onions, chopped (2 1/4 cups)

2 cups sliced fresh mushrooms (6 ounces)

6 garlic cloves, finely chopped

1 can (28 oz) diced tomatoes, undrained

1 can (29 ounces) tomato sauce

1 can (12 ounces) tomato paste

2 tablespoons dried basil leaves

1 tablespoon dried oregano leaves

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon crushed red pepper

Preparation

  1. Cook sausage, onions, mushrooms and garlic in 12-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
  2. Spoon sausage mixture into 5-quart slow cooker. Stir in remaining ingredients.
  3. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.