Spaghetti with Meat Sauce


1.5 lbs ground beef

1 lb hot Italian sausage

20 oz sliced mushrooms

1 green bell pepper, chopped

1 yellow onion, chopped

1 red bell pepper, chopped

1.5 tbsp olive oil

1 28-oz can tomato puree

1 12-oz can tomato paste

24 oz tomato sauce

BIG splash red wine (whatever "big splash" means to you: anywhere from 1/2 cup to 2 cups will do fine. Heh heh)

6 oz freshly grated Romano cheese

1 tbsp dried oregano

1 tbsp dried basil

1 bay leaf

1-2 tbsp sugar

garlic salt + pepper as needed

spaghetti noodles + additional grated cheese for serving


Heat the olive oil in a large pot over medium heat. Once hot, add the onion, bell peppers and sliced mushrooms. Saute for about six - eight minutes, until mushrooms are soft. Add ground beef and sausage meat. Cook until meat browns, stirring frequently with a large rubber spatula.

Add tomato puree, tomato sauce and tomato paste to the pot. Stir well. Then, add the bay leaf, wine, spices, sugar and cheese. Stir well and bring sauce to a simmer.

Simmer sauce for an hour and a half over low heat, stirring occasionally. Taste it as you cook, adding more wine, spices or garlic salt to suite your taste buds. The longer the sauce cooks, the better it will taste!

Serve sauce over hot spaghetti noodles with extra cheese. Sauce can be refrigerated for up to five days or frozen for up to three months. Sauce will taste better the next day, after flavors have time to meld.


2 hours