Three-Meat Spaghetti Sauce

• 1 pound ground beef
• 1 pound bulk Italian sausage
• 1 cup chopped onion
• 1 can (28 ounces) crushed tomatoes
• 3 cups water
• 2 cans (6 ounces each) tomato paste
• 2 jars (4-1/2 ounces each) sliced mushrooms, drained
• 1 cup chopped pepperoni
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons Italian seasoning
• 1 tablespoon sugar
• 2 teaspoons garlic salt
• 1 teaspoon dried parsley flakes
• 1 teaspoon pepper
• Hot cooked spaghetti and additional Parmesan cheese

1. In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, cheese, Italian seasoning, sugar, garlic salt, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Serve desired amount with spaghetti and sprinkle with additional cheese. Cool remaining sauce. Freeze in serving-size portions in freezer containers. May be frozen for up to 3 months.
3. Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over spaghetti and sprinkle with Parmesan cheese.

ground beef, italian sausage, onion, tomatoes, water, tomato paste, mushrooms, pepperoni, parmesan cheese, italian seasoning, sugar, garlic salt, parsley flakes, pepper, parmesan cheese

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