Spaghetti

When you make this sauce it will seem like a lot, but it cooks down about half of it's starting amount. You will find that most tomato based recipes I use my homemade stewed tomatoes. If you don't can, use the store bought stewed tomatoes. You should try to can your own tomatoes in the fall, the taste is well worth the effort.

SPAGHETTI 

(serves 8)

Ingredients:

*1/2 pound sweet Italian sausage

*1 pound ground beef

*1 (12 ounce) can tomato paste

*1 quart stewed tomatoes

*2 (6.5) ounce tomato sauce

*1 cup water

*1 large yellow onion, chopped small

*1 green pepper, chopped small

*1 red pepper, chopped small

*1 teaspoon black pepper

*1 tablespoon sugar

*3-4 cloves garlic, minced

*2 teaspoons oregano

*2 teaspoons basil

*1 teaspoon salt

*3 tablespoon parsley flakes

*3 large bay leafs

*1 pound spaghetti (gluten free if needed)

*fresh grated parmesan cheese

Directions:

~In a large skillet, brown sausage, beef, onion, green pepper, red pepper, and garlic over medium heat until no longer pink.

~Drain excess grease from hamburg/sausage mixture.

~Add stewed tomatoes, tomato sauce, tomato paste, water, pepper, sugar, oregano, basil, salt, parsley flakes, & bay leafs.

~Turn heat down to low, and simmer uncovered for 4-5 hours. (I prefer to use a slow cooker for 6-7 hours).

~Bring a large pot of lightly salted water to a boil.

~Add spaghetti noodles (gluten free if needed), and cook for 8-10 minutes or as box directs.

~Drain pasta.

~Plate your spaghetti and put sauce over pasta or mix altogether before serving.

~Sprinkle fresh grated parmesan cheese over top of spaghetti.

Variations:

`Add mushrooms

`Substitute water with 1/2 cup red wine

`Substitue black pepper for 1/4 teaspoon red pepper flakes

`Make meatballs instead of meat sauce.