Italian Meat Sauce

• 1 pound ground beef
• 1 pound Italian sausage links, cut into 3/4-inch slices
• 1 large onion, chopped
• 2 cans (15 ounces each) tomato sauce
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 can (6 ounces) tomato paste
• 3/4 cup water
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/2 cup sliced pimiento-stuffed olives, optional
• 2 teaspoons Italian seasoning
• 1-1/2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• 1/2 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon celery salt
• 1 bay leaf
• Hot cooked spaghetti

1. In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, tomato paste, water, mushrooms, olives if desired and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until sauce reaches desired thickness.
2. Discard bay leaf. Serve over spaghetti; or cool, cover and freeze for up to 2 months.

ground beef, italian sausage, onion, tomato sauce, tomatoes, tomato paste, water, mushroom stems, olives, italian seasoning, worcestershire sauce, garlic, sugar, chili powder, oregano, celery salt, bay leaf

Taken from www.tasteofhome.com/recipes/italian-meat-sauce/ (may not work)