Grandma Rose's Spaghetti Sauce Italiano

Here's an old family recipe, which we use the crock pot for.  I remember eating this delicious dish once or twice a year, and I make it as an occasional specialty at my house.  It's not terribly costly or difficult to make, but it's simply a dish that seems so delectable that we should only enjoy it occasionally.  I had considered no sharing these "secret" recipes, but they are too good not to enjoy together.  Besides, recipes are meant to be shared.  Enjoy!

1 lb ground beef
1/2 lb ground Italian sausage
1 28-oz can crushed tomatoes
1 12-oz can tomato paste
1 6-oz can sliced mushrooms
1 cup chopped onion
3/4 cup chopped green pepper
1/2 cup Burgundy (Any red wine will do)
1/2 cup sliced pimiento-stuffed olives
3 bay leaves
2 cloves garlic, minced
1 1/2 tsp Worcestershire sauce
1 tsp sugar
1 tsp salt
1/2 tsp chili powder
1/8 tsp pepper (freshly ground is preferred)
1/3 cup + 2 Tbsp water (divided)
2 Tbsp cornstarch
2 lbs spaghetti noodles, cooked.
Freshly grated Parmesan cheese

MAKES 8-10 SERVINGS

1. In a skillet, brown the ground beef and sausage together.  Drain off excess fat.  Transfer to crock pot.
2. Stir in undrained tomatoes, tomato paste, mushroom, onion, green pepper, Burgundy, olives, bay leaves, garlic, Worcestershire sauce, sugar, salt, chili powder, pepper, and 1/3 cup water.
3. Cover and cook on high heat setting for 5-6 hours, until flavors are well blended.
4. In a small bowl, combine 2 Tbsp water with 2 Tbsp cornstarch until mixed well.  Stir into tomato sauce, cover, and cook for 10 minutes.
5. Serve over cooked spaghetti.  Sprinkle with Parmesan.