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In a large skillet, cook sausage, onion and garlic over medium-high heat until meat is browned, using a wooden spoon to break up meat as it cooks. Drain off fat.
Transfer sausage mixture to a 3-1/2- or 4-quart slow cooker. Stir in spaghetti sauce, mushrooms, pepperoni (or bacon) and basil (or oregano).
Cover and cook on Low for 3 hours. If desired, stir in olives and/or green pepper; cover and cook on Low for 15 minutes more. Serve fondue with dippers, swirling pieces as you dip.