1 lb. ground chuck
1/2 c. chopped onion
2 cloves garlic, minced
2 (8 oz each) cans tomato sauce
1 to 1 1/2 tsp Italian seasoning
1 (4 oz) can sliced mushrooms, drained
3 c. tomato juice
6 oz. dry spaghetti, broken into 4 to 5 inch pieces

Brown ground chuck in skillet, drain and put in Crock-Pot. Add all remaining ingredients except dry spaghetti; stir well. Cover; cook on Low 6 to 8 hours (High: 3 to 5 hours). Turn to high last hour and stir in dry spaghetti. 4 servings.