This is a low carb spaghetti sauce.

1	lb.	lean ground beef
1	lb.	Italian sausage, remove from casings
1 1/2	cups	chopped onions
2	cups	fresh mushrooms, sliced
3	cloves	garlic, minced
28	oz.	canned tomatoes, undrained
29	oz.	tomato sauce
12	oz.	tomato paste
2	tbsp.	dried basil
1	tbsp.	dried oregano
1	tbsp.	Splenda
1	tsp.	salt
1/2	tsp.	pepper
1/2	tsp.	crushed red pepper

Cook beef, sausage meat, onions, mushrooms and garlic in a 12-inch skillet over medium heat until meat is no longer pink. Drain off any grease.

Spoon meat mixture into a 6 quart slow cooker; add remaining ingredients.

Cover and cook on low for 8-9 hours.

Serve over hot buttered spaghetti squash, garnish with Parmesan cheese.

Yield: 24 (1/2 cup) servings

6.5 carbs
7.7 gr. protein