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Italian Spaghetti Sauce

2 pounds bulk Italian sausage or ground beef
3 medium onions -- chopped (2 1/4 cups)
2 cups sliced mushrooms
6 cloves garlic -- finely chopped
2 14 1/2-ounce cans diced tomatoes -- undrained
1 29-ounce can tomato sauce
1 12-ounce can tomato paste
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper


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.

Spoon sausage mixture into 5-quart slow cooker. Stir in remaining ingredients.

Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.

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