1 lb. ground beef
1/2 lb. bulk Italian sausage
1 (28 oz.) can tomatoes, cut up
2 (6 oz.) cans tomato paste
1 (6 oz.) can sliced mushrooms
1 c. chopped onion
3/4 c. chopped green pepper
1/2 c. burgundy
1/2 c. pimiento-stuffed green olives, sliced
3 bay leaves
2 cloves garlic, minced
1 1/2 tsp. Worcestershire sauce
1 tsp. sugar
1 tsp. salt
1/2 tsp. chili powder
1/8 tsp. pepper
2 tbsp. cold water
2 tbsp. cornstarch
Hot cooked spaghetti

In skillet brown ground beef and sausage; drain off fat. Transfer to crockery cooker. Stir in undrained tomatoes, tomato paste, mushrooms, onion, green pepper, burgundy, olives, bay leaves, garlic, Worcestershire, sugar, salt, chili powder, pepper and 1/3 cup water. Cover; cook on high heat setting for 5 to 6 hours.

Blend water slowly into cornstarch; stir into tomato mixture. Cover; cook 10 minutes. Serve over spaghetti. Pass Parmesan. Serves 8-10.