Greg'S Good As Gold Spaghetti Sauce

• 3 tablespoons virgin olive oil
• 2 large onions, diced
• 3 garlic cloves, diced
• 8 ounces sliced mushrooms
• 1 lb ground beef
• 1 lb Italian sausage
• 2 (28 ounce) cans Italian tomatoes (Roma)
• 1 (28 ounce) can tomato puree
• 1 (12 ounce) can tomato paste
• 2 (8 ounce) cans of sliced black olives
• 1/2 cup dry red wine
• 2 tablespoons basil
• 3 tablespoons oregano
• 2 tablespoons parsley (fresh would be best)
• 1 teaspoon red pepper flakes
• 1 teaspoon thyme
• 1 teaspoon paprika
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 bay leaf

1. Heat the oil in a large Dutch over or stock pot with heat set at medium.
2. Add the diced garlic, diced onions and sliced mushroom and brown.
3. Add the ground beef and Italian sausage with the skins peeled off it links.
4. Crumble the meat as you are browning over a medium to medium high heat.
5. Brown till there is no pink on meat.
6. Add the cans Italian tomatoes, tomato puree a tomato paste and the sliced olive and mix well.
7. Use a little water to clean cans and add to sauce.
8. Add the dry red wine.
9. Add the basil, oregano, parsley, red peper flakes, thyme, paprika, sugar, salt and bay leaf.
10. Allow the spices to cook in and let simmer on medium-low heat covered.
11. I normally let sauce simmer for 2 to 4 hours.
12. Boil water and cook thin spaghetti per instruction.
13. Remove the bay leaf Garnish the top with grated Romano or parmesan cheese.

virgin olive oil, onions, garlic, mushrooms, ground beef, italian sausage, italian tomatoes, tomato puree, tomato paste, black olives, dry red wine, basil, oregano, parsley, red pepper, thyme, paprika, sugar, salt, bay leaf

Taken from www.food.com/recipe/gregs-good-as-gold-spaghetti-sauce-84348 (may not work)