Ingredients
1 pound ground beef1 pound Italian sausage links, cut into 3/4-inch slices1 large onion, chopped2 cans (15 ounces each) tomato sauce1 can (14-1/2 ounces) stewed tomatoes1 can (6 ounces) tomato paste3/4 cup water1 can (4 ounces) mushroom stems and pieces, drained1/2 cup sliced pimiento-stuffed olives, optional2 teaspoons Italian seasoning1-1/2 teaspoons Worcestershire sauce1 teaspoon garlic powder1 teaspoon sugar1/2 teaspoon chili powder1/4 teaspoon dried oregano1/4 teaspoon celery salt1 bay leafHot cooked spaghetti
Preparation
In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, tomato paste, water, mushrooms, olives if desired and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until sauce reaches desired thickness.
Discard bay leaf. Serve over spaghetti; or cool, cover and freeze for up to 2 months.
