This recipe is adapted from the New Better Homes and Garden Cookbook. This is my version.
16 ounces bulk Italian Sausage, hot or mild, your choice, casings removed if you are not using bulk.
1/2 # ground beef
1/2 an onion, chopped
2-3 cloves of garlic, minced
16 oz fire roasted tomatoes, undrained, chopped
16 oz. can tomato sauce
4 T. quick cooking tapioca
2 bay leaves
2 t. dried Italian seasoning, crushed
salt and pepper to taste
1/2# angle hair spaghetti
In a skillet, brown the sausage, ground beef, onion and garlic until no longer pink.
Meanwhile, in the crock, combine the remaining ingredients except the pasta.
when the meat has browned, drain and stir in the meat mixture.
Cover and cook on low for 8 hours. Remove the bay leaves.
Gently stir in cooked angle hair pasta.
Sprinkle grated Parmigiano Reggiano on top.