For years my go-to spaghetti sauce was Prego with some ground beef and extra seasoning thrown in.  I have since gotten a little more adventurous and started making my sauce from scratch.  I really liked this recipe because while simple, it had really good flavor, and made a ton so I could freeze it for next time. Recipe and photo courtesy of damndelicious.net.

• 2 tablespoons olive oil
• 1 lb ground beef
• 1 lb italian sausage
• 1 onion, minced
• 2 cloves garlic, minced
• 3 14.5 oz cans diced tomatoes
• 2 15 oz cans tomato sauce
• 3 bay leaves
• 1 teaspoon oregano
• 1 teaspoon basil
• salt and pepper to taste

Heat olive oil in a large skillet over medium high heat.  Add ground beef, sausage, onion and garlic.  Cook until browned, making sure to crumble the beef and sausage.  Drain excess fat.  Place meat in the slow cooker.  Add diced tomatoes, tomato sauce, bay leaves, oregano, basil, salt, and pepper.  Cover and cook on low for 8 hours.  Stir well and serve immediately. Don’t forget to make some noodles and garlic bread!