What You Need:

1 lb ground beef
1/2 lb bulk Italian sausage
1 28 oz can diced tomatoes
2 6 oz cans tomato paste
1/2 cup red wine (optional)
1/3 cup water
2 tbsp corn starch
1 cup chopped onion
3/4 cup chopped green pepper
1 1/2 tsp Worcestershire sauce
1 tsp sugar
1 tsp salt
1/2 tsp chili powder
1/8 tsp pepper
3 bay leaves
2 cloves garlic, minced
1 6 oz can sliced mushrooms

How to Make It:

If your Italian sausage is in links, cut open and squeeze meat out of casing. Discard casings.
In a skillet brown the Italian sausage and the ground beef, mixing well.
Drain well and transfer meat to a 6 qt. crock pot.
Add undrained tomatoes, tomato paste, water, and red wine, if used.
add remaining ingredients, except cornstarch to the crockpot, cover, and cook on low heat setting for 8 to 10 hours.
Turn crock pot to high and cook until bubbly (10 minutes).
Blend 2 tablespoons of cornstarch in 2 tablespoons of water and stir into the crock pot and cook on high for another 10 minutes.
Turn off heat, remove and discard the bay leaves.

Tips:

Serve over your favorite pasta. I prefer spaghetti or spaghettini. Pass around Parmesan cheese and the rest of the wine.