Chunky Crockpot Spaghetti Sauce

Ingredients: 2 bottles or cans spaghetti sauce (your choice), 1 14-0z.can crushed tomatoes, 1 14 oz. can diced tomatoes, 1 can tomato paste, 1 large green pepper- diced, 1 onion- chopped, 1/2 lb. ground beef, 3-4 T. worcestershire sauce, 4-5 mild Italian sausages, 3-4 T. Italian Seasoning, Garlic to taste- crushed or minced, 2-4 T. sugar, 8 oz. mushrooms-sliced, 1 can olives- drained and sliced (see note below), 2 cans or jars artichoke hearts (total about 28 oz.)-drained, Parmesan cheese for topping In a saucepan, bring sausages to a boil in water. Boil for about 10 minutes. Drain and set out to cool. While cooling, start browning ground beef, onion, and worcestershire sauce in a large skillet. When cool enough to handle, chop the sausages and add to ground beef. Brown all well. Drain and put in crock pot. Add sauces, tomatoes, tomato paste, green pepper, garlic and seasonings. Stir and cook on low several hours. An hour or two before serving, add the mushrooms, artichoke hearts and olives. Serve over pasta of choice with grated parmesan cheese. Makes a lot- can freeze leftovers. . . . . . . . . . . . . . . *To slice olives, drain, then using an old knife you don't care about, put the knife right in the can and chop back and forth until olives are chopped. This is lots easier than chasing them around on a cutting board.