Yield: 24 (1/2 cup) servings

2 pounds bulk Italian sausage or ground beef
3 medium onions, chopped (2 1/4 cups)
1 large green bell pepper, chopped (1 1/2 cups)
6 cloves garlic, finely chopped
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (29 ounce) can tomato sauce
1 (12 ounce) can tomato paste
2 tablespoons dried basil leaves
1 tablespoon dried oregano leaves
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed dried leaf parsley

Cook sausage, onions, bell pepper and garlic in 12-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.

Spoon sausage mixture into a 5-quart crockpot. Stir in remaining ingredients. Cover and cook on LOW for 8 to 9 hours or until vegetables are tender.