Gold Spaghetti

• 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 or 2 lbs andouille sausages
• 2 cans Italian tomatoes (Roma)
• 1 can tomato puree
• 1 can tomato paste
• 2 cans of sliced black olives
• 1/2 cup dry red wine
• 2 tablespoons basil
• 3 tablespoons oregano
• 2 tablespoons parsley (fresh would be best)
• 1/2 teaspoon red pepper flakes
• 2 teaspoons thyme
• 2 teaspoons paprika
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 bay leaves

1. eparation
2. Heat the oil in a large Dutch over or stock pot with heat set at medium.
3. 2Add the diced garlic, diced onions and sliced mushroom and brown.
4. 3Add the ground beef and Italian sausage with the skins pealed off it links.
5. 4Crumble the meat as you are browning over a medium to medium high heat.
6. 5Brown till there is no pink on meat.
7. 6Add the cans Italian tomatoes, tomato puree a tomato paste and the sliced olive and mix well.
8. 7Use a little water to clean cans and add to sauce.
9. 8Add the dry red wine.
10. 9Add the basil, oregano, parsley, red peper flakes, thyme, paprika, sugar, salt and bay leaf.
11. 10Allow the spices to cook in and let simmer on medium-low heat covered.
12. 11I normally let sauce simmer for 2 to 4 hours.
13. 12Boil water and cook thin spaghetti per instruction.
14. 13Remove 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, red wine, basil, oregano, parsley, red pepper, thyme, paprika, sugar, salt, bay leaves

Taken from www.epicurious.com/recipes/member/views/gold-spaghetti-51809201 (may not work)