1 to 1 1/2 lbs lean ground beef (or use a mixture of Italian sausage and beef)
1 large onion, coarsely chopped
1 large bell pepper, coarsely chopped (I used a mixture of red and yellow)
1 medium zucchini, halved and sliced about 1/4-inch thick
8 ounces fresh mushrooms, coarsely chopped or sliced about 1/4-inch
1/3 cup beef broth bouillon, base, or water
2 (to 3) tablespoons instant tapioca
1 can (15oz) diced tomatoes
1 can (7oz) tomato sauce
1 can (6 oz) tomato paste
1 teaspoon dried oregano
1/2 teaspoon basil, dried
1/2 teaspoon pepper, black or seasoned
dash of crushed red pepper
1 tablespoon sugar or honey

Brown meat and onions; combine with remaining ingredients (2 Tbs tapioca) in a 3 1/2-quart or larger Crock Pot. Cover and cook on low for 7 to 9 hours, or about half the time on high. Add another tablespoon of tapioca if the sauce seems thin (it will be thinner if cooked on low).

Serve on spaghetti and pass the Parmesan!
Serves 4 to 6.