Spaghetti Sauce(Crock-Pot) - cooking recipe

Ingredients

1 lb. ground beef
1/2 lb. bulk Italian sausage
1 (28 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 (6 oz.) can sliced mushrooms, drained
1 c. chopped onions
3/4 c. chopped green peppers
1/2 c. Burgundy
1/2 c. sliced pimiento-stuffed olives
1/3 c. water
3 bay leaves
2 cloves garlic, minced
1 1/2 tsp. Worcestershire sauce
1 tsp. sugar
1 tsp. salt
1/2 tsp. chili powder
1/8 tsp. pepper
2 Tbsp. cold water
2 Tbsp. cornstarch
hot cooked spaghetti
grated Parmesan cheese

Preparation

In skillet, brown ground beef and sausage; drain off fat. Transfer to an electric slow crockery cooker.
Stir in undrained tomatoes, tomato paste, mushrooms, onion, green pepper, Burgundy, olives, 1/3 cup water, bay leaves, garlic, Worcestershire sauce, sugar, salt, chili powder and pepper.
Cover crockery cooker and cook on high heat setting for 5 to 6 hours.
Blend 2 tablespoons cold water slowly into cornstarch; stir into tomato mixture.
Cover and cook 10 minutes.
Serve over hot cooked spaghetti.