Slow cooker Bolognese Sauce

This Bolognese Sauce is a great recipe to make for freezing for future use. The output is about 1 liter / 2qt of sauce, which I usually divide (cooled) and store in ziplock bags or cups and freeze individually. Next time you want to make Pasta Bolognese, pizza, spaghetti with sauce, or anything that requires, all you need to do is to thaw this beautiful Bolognese Sauce!

• 1 lb / 500g lean ground beef
• 1 lb / 500g pork sausage
• 1/4 cup pepperoni, sliced
• 1 cup green bell pepper, chopped
• 1 cup red bell pepper, chopped
• 1tbsp garlic, minced
• 2 white onions, chopped
• 2 carrots, diced
• 1 stalks celery, chopped
• 1 cup mushrooms, sliced
• 2 cups tomato sauce
• 2 cups diced tomatoes
• 1 cup tomato paste
• 3 bay leaves
• 1 tbsp dried thyme
• 1 1/2 tbsp dried oregano
• 1 1/2 tbsp dried basil leaves
• 1/2 tsp red pepper flakes
• 1 tbsp white sugar
• 1 cup beef bouillon
• 1 tsp black pepper 

1. For slow cooking mix all ingredients and cook for 8 hours. 
2. For conventional cooking, see the recipe below.
   
   
   • In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
   • To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.