Ingredients
1 pound bulk Italian sausage1/2 pound sliced fresh mushrooms1 can (14-1/2 ounces) diced tomatoes, undrained1 jar (14 ounces) marinara or spaghetti sauce1 cup shredded carrots1 medium green pepper, chopped1 medium sweet red pepper, chopped1 small onion, chopped1 can (6 ounces) tomato paste3 garlic cloves, minced1 tablespoon sugar1-1/2 teaspoons dried basil1-1/2 teaspoons dried oreganoHot cooked spaghetti
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the mushrooms, tomatoes, marinara sauce, carrots, peppers, onion, tomato paste, garlic, sugar, basil and oregano. Cover and cook on low for 6-8 hours or until meat is no longer pink and vegetables are tender. Serve with spaghetti.
