Ingredients | 2 pounds ground beef | 3/4 pound bulk Italian sausage | 4 medium onions, finely chopped | 8 garlic cloves, minced | 4 cans (14-1/2 ounces each) diced tomatoes, undrained | 4 cans (6 ounces each) tomato paste | 1/2 cup water | 1/4 cup sugar | 1/4 cup Worcestershire sauce | 1 tablespoon canola oil | 1/4 cup minced fresh parsley | 2 tablespoons minced fresh basil or 2 teaspoons dried basil | 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano | 4 bay leaves | 1 teaspoon rubbed sage | 1/2 teaspoon salt | 1/2 teaspoon dried marjoram | 1/2 teaspoon pepper | | Directions | In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain. | Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings. | Cook, covered, on low 8-10 hours. Discard bay leaves. Serve with spaghetti.