Slow Cooker Spaghetti Sauce

This spaghetti sauce is the most exquisite sauce I've ever had. I was a little aprehensive because spaghetti sauce is one of those things that intimidated me. But I found this recipe and decided I would try it. Honestly, I almost put the ingredients back twice when I was grocery shopping. Boy, am I glad I did this. I froze about half of it, which also made me feel especially frugal and industrious.

Ingredients:
2 Tbsp Olive Oil
1 Large onion, chopped
1/4 lb. sweet italian pork sausage chopped into bitesize pieces or ground italian sausage (I used ground)
1 lb. ground beef
A few shakes of salt
1 tsp. Italian Seasoning
1 tsp. marjoram (I didn't have any so I used oregano)
1 tsp. garlic powder
1 (29 oz) can tomato sauce
1 (6 oz) can tomato paste
1 (14.5 oz.) can Italian style diced tomatoes
1 (14.5 oz.) Italian style stewed tomatoes (I substituted Tomato Puree because I don't like big chunks of tomatoes)
1/4 tsp. dried thyme
1/4 tsp. dried basil
1/2 tsp. dried oregano
2 tsp. garlic powder
1 Tbsp. white sugar

Instructions:
(note: the grocery store I went to didn't have Italian Style of the tomatoes so I just used more seasoning that the recipe called for to make up for it)
In a skillet, heat olive oil and cook onions and sausage until the onions start to turn clear and the sausage is browned, transfer to slow cooker.
Brown the ground beef with the 1 tsp. Italian seasoning (I used a couple tablespoons...) and salt and garlic powder. When browned, drain fat (I put mine on a paper towel to soak it all up.) and put in the slow cooker.
Dump in all the cans of tomatoes and seasonings (except sugar) adding more or less depending on prefences.
Now, I did all this the night before and stuck the pot in the fridge and cooked it the next day while I was at work but if you are doing this first thing in the morning, first off, congratulations on your ability to wake up and function so well, second, proceed to the next paragraph for cooking instructions.
Heat in slow cooker on low for 8 hours, add sugar about 5 minutes before serving.

Serve and act like you spent all day in the kitchen.