1 2 1/4-ounce can
sliced pitted ripe olives, drained
2 teaspoons sugar
1 1/2 teaspoons
Worcestershire sauce
1/2
teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon black
pepper
2 cloves garlic,
minced
1 pound dried
spaghetti
1/2 cup finely
shredded Parmesan cheese (2 ounces)
Method:
In a large skillet cook ground beef and sausage
until meat is brown. Drain off fat.
Transfer meat mixture to a 3 1/2- to
4 1/2-quart slow cooker. Stir in un-drained tomatoes,
tomato paste, mushrooms, onion, sweet pepper, wine,
the water, olives, sugar, Worcestershire sauce,
salt, chili powder, black pepper, and garlic.
Cover
and cook on low-heat setting for 9 to 10 hours or on
high-heat setting for 4 1/2 to 5 hours.
Cook spaghetti according to package directions.
Drain well.
Serve
meat mixture over hot cooked spaghetti. Sprinkle
individual servings with Parmesan cheese.