Slow Cooker Spaghetti Sauce


5 links of mild, Italian Sausage
1 lb. of ground beef
1 medium onion, chopped
1 small green pepper, chopped (optional)
2 garlic cloves, crushed or minced
29 oz. canned crushed tomatoes OR whole tomatoes (chopped)
15 oz. canned tomato sauce
12 oz. can tomato paste
1/3 cup sugar
1 tsp. dried basil
1/2 tsp. black pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. Italian Seasoning
Half a jar of spaghetti sauce or marinara sauce (any kind, any flavor)
Vermicelli Noodles

Brown sausage links and/or ground beef in a frying pan over medium heat until brown.
Using the same pan, add the onions, pepper (if you choose), and garlic. Cook until the onions are transparent and the peppers are soft.
Place the meat/onion mixture into the slow cooker. Combine the rest of the ingredients in the slow cooker until well mixed.
Cook on low, 8-10 hours or on high 4-6 hours.

Serve over vermicelli noodles and top with Parmesan Cheese.

***To freeze: Place left over spaghetti sauce (without the noodles) in a Tupperware safe bowl or a freezer safe gallon bag. Label with the date and freeze. It should freeze for a good 2-3 months***
***To Defrost: Place bag or bowl in the fridge overnight. Heat in microwave or on stove top before serving. Or you can place the bowl in the microwave on 'defrost' for a faster option.***

~Sweet Southern Hugs~
~Libby~