Spaghetti Sauce Italiano

• 1 lb. ground beef
• 1/2 lb. bulk Italian sausage
• 1 (28 oz.) can tomatoes, cut up
• 2 (6 oz.) cans tomato paste
• 1 (6 oz.) can sliced mushrooms
• 1 c. chopped onion
• 3/4 c. chopped green pepper
• 1/2 c. Burgundy
• 1/2 c. sliced pimiento-stuffed green olives
• 3 bay leaves
• 2 cloves garlic, minced
• 1 1/2 tsp. Worcestershire sauce
• 1 tsp. sugar
• 1 tsp. salt
• 1/2 tsp. chili powder
• 1/8 tsp. pepper
• 2 Tbsp. cold water
• 2 Tbsp. cornstarch
• hot cooked spaghetti
• grated Parmesan cheese

1. In skillet, brown ground beef and sausage; drain off fat. Stir in undrained tomatoes, tomato paste, mushrooms, onion, green pepper, Burgundy, olives, bay leaves, garlic, Worcestershire, sugar, chili powder, salt and pepper.
2. If too thick for your preference, add 1/3 cup water.
3. Simmer until ready to eat.
4. Blend water slowly into cornstarch; stir into tomato mixture.
5. Cook until thickened.
6. Serve over spaghetti; pass the Parmesan.
7. Serves 8 to 10.

ground beef, italian sausage, tomatoes, tomato paste, mushrooms, onion, green pepper, burgundy, green olives, bay leaves, garlic, worcestershire sauce, sugar, salt, chili powder, pepper, cold water, cornstarch, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650515 (may not work)