Heat the olive oil in a large pot over medium heat. Add the minced onions and saute for 2 minutes. Add the minced garlic and saute for 1 minute.
Add the ground beef and ground Italian sausage. Cook until browned. Drain the grease. Transfer the meat to a large crock pot (we used an 8-quart size.)
Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, kosher salt, oregano, dried basil, dried thyme, ground black pepper, and bay leaves. Cover and cook on low for 6-8 hours.
Cook the spaghetti. Reserve 1/2 cup of the pasta water and drain the rest. Do not rinse the pasta.
Discard bay leaves from the sauce. Add the cooked pasta to the sauce along with 1/2 cup of the reserved pasta water. Leave the cover off and continue heating over low heat, stirring occasionally, for 20-30 minutes. Garnish with dried oregano and grated parmesan.
Video
Notes
Note 1: Sausage
You can use an additional half pound of ground sausage if you like more meat and less sauce.
Note 2: Crushed Tomatoes
Choose high-quality Italian tomatoes for the best sauce.
Note 3: Sugar
You may need to add more sugar to taste, depending on the crushed tomatoes you choose.
Note 4: Spaghetti
We used 14 ounces of a 16-ounce box of spaghetti. You can use the whole box if you prefer less sauce or use even less if you want lots of sauce.
Note 5: Leftovers
Allow leftovers to cool to room temperature. Transfer to an airtight container and store in the refrigerator for 3-4 days or in the freezer for up to four months.