2 lbs. venison (may use extra lean ground beef)
1 c. chopped onion
2 cloves garlic
2 cans (1 lb. 12 oz.) tomatoes
1 can (6 oz.) tomato paste
1/2 c. chopped celery
2 tsp. salt
3 tsp. dried crushed oregano
1/4 tsp. dried crushed thyme
1/2 tsp. dried rosemary
1 bay leaf
1 c. chopped mushrooms

Put all ingredients in slow cooker. Stir thoroughly. Cover and cook on low 10-12 hours (or high 5-6 ours). Discard bay leaf. Serve over cooked spaghetti or noodles and sprinkle with grated Parmesan.