It's not just a spaghetti sauce. Serve it over your favorite pasta or try a variety.

8	oz.	bulk Italian sausage
4	oz.	lean ground beef
1	med	onion, chopped (1/2 cup)
1/2	tsp.	bottled minced garlic
1	can	tomatoes, cut up (16 oz.)
1	can	tomato sauce (8 oz.)
1	can	sliced mushrooms, drained (4 oz.)
1	sm.	green pepper, chopped (1/2 cup)
2	tbsp.	quick-cooking tapioca
1		bay leaf
1	tsp.	dried Italian seasoning, crushed
1/8	tsp	black pepper
6	oz.	packaged dried spaghetti
		Dash salt

• Cook sausage, ground beef, onion, and garlic in a large sillet until meat is brown and onion is tender. Drain off fat.

• Meanwhile, combine the undrained tomatoes, the tomato sauce, mushrooms, green pepper, tapioca, bay leaf, Italian seasoning, black pepper, and salt in a 31/2 or 4-quart Crockery Pot. Stir in meat mixture.

• Cover; cook on low for 8 to 10 hours. (Or, cook on high for 4 to 5 hours.) Discard bay leaf.

• Cook spaghetti according to package directions. Serve meat mixtue over spaghetti.