Slow Cooker Spaghetti With Italian Sausage

I grew up eating spaghetti mom prepared in a slow cooker. She'd make a big batch and we would enjoy it for a few nights. The slow cooker is short on prep, but long on flavor. The longer food cooks, the flavors marry together. Winter, there's no better time to enjoy slow cooking. Cook meals in a slow cooker while you sleep, work, play or run errands. 

Copyright 2011 Christine's Pantry. All rights reserved. 

Ingredients:

1 (26 oz) jar of herb and basil spaghetti sauce

2 (14.5 oz) cans stewed tomatoes

2 (14.5 oz) cans tomatoes sauce

3 (8 oz) cans tomatoes sauce

1 (14.5 oz) can diced tomatoes

1/4 cup sugar

4 bay leaves

salt and pepper to taste

3 cloves garlic, minced

1 tablespoon dried oregano

2 stalks of celery, diced

1 large onion, finely chopped

1 large green bell pepper, finely chopped

1 cup fresh mushrooms

2 pounds hamburger

3 (4 oz)sweet Italian sweet sausage

3 (4 oz) Italian hot sausage

1 pound spaghett

Directions:

Add, spaghetti sauce, stewed tomatoes, tomatoes sauce, diced tomatoes, sugar, bay leaves, salt and pepper, garlic, dried oregano, celery, onion, bell pepper in a slow cooker. In a frying pan, heat the olive oil over medium-high heat. Brown hamburger breaking meat up with a fork as it cooks. Using a slotted spoon, transfer the meat to a paper towel-lined plate to drain. Pour off all but 2 tablespoons fat from the pot. Heat the remaining fat over medium-high heat and add mushrooms cook until softened, stirring occasionally. Add to sauce. Brown Italian sausage breaking meat up with a fork as it cooks, about 10 minutes. Drain grease. Add to sauce. Stir often. Add another small can of tomatoes sauce if needed. Cook on low for 6 to 8 hours. As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente. Toss spaghetti with cooked sauce. Enjoy!