Total Calories: 173
In a 10-inch skillet over medium-high heat, sauté onion and carrot in oil for 3 minutes or until onion is transparent. Transfer to a slow cooker.
Place beef and sausage in skillet and stir with a spoon to break up pieces. Cook over high heat just until beef loses its pink color. Drain off fat and place meat in slow cooker.
To slow cooker, add tomatoes, tomato paste, sugar, basil, salt, bay leaf, garlic powder, pepper and wine or beer (do not stir). Cover and cook at low heat for 8 to 10 hours or at high heat for 4 hours or until vegetables are tender. If mixture is boiling hard on high heat and needs stirring, resume timing when mixture returns to a boil.
Serve over spaghetti and sprinkle with cheese.
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