This is a recipe that has become a family favorite. You can freeze this in lock tight containers for up to 4 months. By that time, it's time to make a fresh pot of spaghetti sauce. This is quick and easy sauce you can make in the morning and let it cook all day. If you are going to be gone longer than 6 hours, cook it on low. Enjoy!
1Brown in a large skillet the ground beef, onion and garlic. After mixture has browned add salt and pepper. Drain mixture and add to crock pot (use 6 quart bowl).
2Add the mushrooms, tomato paste, tomato sauce, crushed tomato, Italian seasoning, chili powder, Worcestershire sauce, salt and pepper. Mix well in crock pot. A little trick I learned is to mix a little bit of water in your tomato cans so you get what's left in the bottom of the cans. Add this to your sauce if it is to thick. It's better than adding plain water.
3Cook in crock pot on high for 4 hours. Turn to low for 2 hours. After cooking for 6 hours turn to warm.
4Serve with toasted ciabatta bread, a salad and a bottle of fine red wine.