In oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
3 fresh tomato sliced and mixed with 5 leaf of parsley on blender and cooked with and pinch of salt and cumin and also with some 1/4 cup olive oil (some of thym optional) and let it for 5 min to 7 min
Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
Cook, covered, on low 8-10 hours. Discard bay leaves. Serve with spaghetti. Freeze option: Cool before placing in a freezer container. Cover and freeze for up to 3 months. Thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with spaghetti.