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
Hot cooked spaghetti
Instructions
1.In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
2.Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
3.Cook, covered, on low 8-10 hours. Discard bay leaves. Serve with spaghetti. 4.Freeze option: Cool before placing in a freezer container. Cover and freeze for up to 3 months. Thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with spaghetti.