Spaghetti Sauce Italiano

• LIST #1
• 1 LB. of ground beef
• 1/2 LB. of bulk Italian sausage
• 1 UNDRAINED 28 oz. can of diced tomatoes
• 1 12 oz. can of tomato paste
• 1 6 oz. can of sliced mushrooms
• 1 cup of chopped onion
• 3/4 cup of chopped green pepper
• 1/2 cup of Burgundy
• 3 bay leaves
• 2 cloves of minced garlic
• 1 1/2 Tsp. of Worcestershire Sauce
• 1 Tsp. of sugar
• 1 Tsp. of salt or maple syrup (optional)
• 1 Tsp. of salt
• 1/2 Tsp. of chili powder
• 1/8 Tsp. pepper
• 2ND LIST:
• 2 Tbsp. of cold water
• 2 Tbsp. of corn starch
• Hot cooked Spaghetti
• Grated Parmesan

1. In a skillet, brown the ground beef and sausage and drain off fat
2. Transfer to crockery cooker
3. Stir in all the ingredients from the 1st list + a 1/3 of a cup of water
4. Cover and cook on high heat setting for 5-6 hours (Can also be cooked all day on low setting, I recommend this option)
5. AFTER the tomato mixture has cooked for the desired amount of time, blend the 2 Tbsp. of water slowly into the cornstarch and stir into the tomato mixture
6. Cover and cook for 10 more minutes. Around now, start cooking the spaghetti noodles
7. When finished, serve over the hot spaghetti and pass the Parmesan

ground beef, italian sausage, undrained, tomato paste, mushrooms, onion, green pepper, bay leaves, garlic, worcestershire sauce, sugar, salt, salt, chili powder, pepper, water, corn starch, parmesan

Taken from www.epicurious.com/recipes/member/views/spaghetti-sauce-italiano-50014167 (may not work)