Tomato Meat Sauce

Dried crushed chilies make this thick, spicy sauce just a little different. Serve over your favorite pasta.

1 tbsp. cooking oil
2 lbs. lean ground beef
2 tsp. cooking oil
2 cups finely chopped onion
2 cups sliced fresh white mushrooms
4 garlic cloves, minced
28 oz. can of diced tomatoes (with juice)
5 1/2 oz. can of tomato paste
2 tbsp. chopped fresh oregano leaves (or 1 1/2 tsp. dried)
1 bay leaf
1 tsp. granulated sugar
1/2 tsp. dried crushed chilies
1/4 tsp. salt
1/2 tsp. pepper
2 tbsp. chopped fresh basil (see Note), optional
Serves 8
Heat first amount of cooking oil in large frying pan on medium.
Add ground beef.
Scramble-fry for 5 to 10 minutes until no longer pink.
Drain.
Transfer to 3 1/2 to 4 quart slow cooker.
Heat second amount of cooking oil in same large frying pan on medium.
Add onion.
Cook for 5 to 10 minutes, stirring often, until softened.
Add mushrooms and garlic.
Cool for about 5 minutes, stirring occasionally, until mushrooms are lightly browned.
Add to beef.
Stir.
Add next 8 ingredients.
Stir well.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Remove and discard bay leaf.
Add basil.
Stir well.

Note:
Omit fresh basil.
Add 1 1/2 tsp. dried basil to tomato mixture before adding to beef mixture.

Make Ahead:
The night before, prepare tomato mixture.
Chill overnight in covered bowl.
Scramble-fry ground beef until no longer pink.
Drain.
Chill overnight in separate covered bowl.
Assemble and cook as directed.