In a heavy skillet over medium-low heat, cook ground beef, sausage, onion, and garlic until meat is no longer pink and onion is tender; drain off excess fat.
Meanwhile in crockpot, combine undrained tomatoes, tomato sauce, mushrooms, green pepper, tapioca, bay leaves, oregano, basil, pepper, and salt. Stir in browned drained meat mixture.
Cover and cook on LOW for 7 to 9 hours or on HIGH setting for about 4 hours. Remove bay leaves. Serve sauce over hot spaghetti.
Calories per serving: 261
Fat per serving: 12.0g