Recipe: Crockpot Spaghetti Sauce

I really like spaghetti, but after a long day of work or an evening full of grad classes, I don't have time to whip some sauce up from scratch.  Luckily, I found this wonderful recipe that freezes really well!  I'm still eating my first batch of this from the freezer on a regular basis.  Simple to make, and simple to reheat.  Yay.  I did, however, tweak it a little.  Check it out.

1 lb. Grass-fed, local ground beef (from Greenwood Farms!)
1 lb. Ground sausage (I got some from the g-store that was minimally processed)
Chopped Onion to taste (I like a lot of onion)
Minced garlic cloves (I like a lot of garlic. ALOT)
2 - 28 ou. can of chopped tomatoes
2 - 8 ou. cans of tomato sauce
2 - 6 ou. cans of tomato paste
2 c. homemade chicken bone stock (mine was frozen)

Spices to taste: (because I like a lot of spice)
Oregano
Basil
Salt
Pepper

In a large skillet, brown the beef and sausage over med-high heat with the onion and garlic until cooked through. Drain off any grease. Combine in a slow cooker with the rest of the ingredients and turn on low. Cook for 6-8 hours.  Allow to come to room temperature.  Portion and freeze.