Stamp Of Approval Spaghetti Sauce - cooking recipe

Ingredients

2 lbs ground beef
3/4 lb bulk Italian sausage
4 medium onions, finely chopped
8 garlic cloves, minced
60 ounces canned diced tomatoes, undrained (4-14 1/2oz each)
24 ounces 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 1 teaspoon 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
hot cooked spaghetti

Preparation

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-quart slow cooker. Stir in the tomatoes, tomato paste, water, sugar, worcestershire sauce, oil and seasonings. Cover and cook on low for 8 hours or until bubbly. Discard bay leaves. Serve with spaghetti.