Meaty Spaghetti Sauce

I recently made this recipe for a camping trip to Red Fish Lake in Idaho. All of the family raved about the flavor and requested the recipe. I figured it would be just as easy to post it here as to type it up for an email.

Meaty Spaghetti

1 lb ground beef
1/2 lb mild Italian sausage
1/2 lb spicy italian sausage
1 medium green pepper; chopped
1 medium onion; chopped
8 cloves garlic; minced
3 cans (14.5 oz) italian stewed tomatoes; drained and diced
2 cans (15 oz) tomato sauce
2 cans (6 oz) tomato paste
1/3 cup sugar
2 tablespoons italian seasoning
1 tablespoon dried basil
2 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon pepper

1. Cook beef and sausage until no longer pink; drain.
2. Transfer to a 5-qt slow cooker. Stir in green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar, and seasonings; mix well.
3. Cover and cook on low for 8 hours or until bubbly. Serve over spaghetti.

I made four batches of this at once when I recently made this. Two batches don't fit into a crockpot or large pot. I think you could fit 3 batches in two pots/crockpots though. I just learned that you're supposed to leave at least two inches of space from the top of a crockpot. This allows it room to simmer. When making more than one batch, it's easy to burn sauce around the edges if you heat it too much. This is what happened to me when I turned up the heat trying to get the boiling started.

Yield: 12 servings