Crock-Pot Spaghetti Sauce with Mushroom and Bell Pepper

Ingredients

• 1 pound beef, ground
• 1 each onions, chopped
• 2 each tomatoes 1 lb cans, cut up
• 1 each tomato sauce 8 oz can
• 1 each tomato paste 12 oz can
• 1 cup vegetable stock, or chicken or beef
• 2 tablespoons parsley leaves
• 1 tablespoon sugar brown
• 1 teaspoon oregano dried leaves
• 1 teaspoon basil dried leaves
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup mushrooms, canned or fresh, sliced (optional)
• 1 whole green bell peppers small, diced (optional)