Khandi's Spaghetti Sauce

• 4 lbs ground beef, browned and drained
• 3 lbs ground Italian sausage, browned and drained
• 4 onions, chopped
• 6 cans mushrooms, drained or 2 lbs fresh mushrooms, sauteed
• 7 (26 ounce) jars spaghetti sauce (Approx. see note below)
• 3 (26 ounce) cans tomatoes, diced
• 1 cup chopped bell pepper (I have them frozen)
• 1 (12 ounce) can tomato paste
• italian seasoning (I used about 4 to 5 tablespoons adjust to taste)
• crushed red pepper flakes (to taste I used a couple of teaspoons we like it spicy)

1. Brown beef, onions, peppers, sausage and Italian seasoning.
2. Drain well.
3. Put in stock pot, add mushrooms, sauce, tomatoes, tomato paste, and remaining seasoning, simmer for a long, long time.
4. Freeze in freezer bags (put 3, 4 or 5 cups sauce per bag).
5. ***Ivefound that Hunts works great.
6. It is cheaper than some of the others and it made the best sauce ever.
7. I used the roasted garlic variety mostly and one of the others but I cant remember which one.
8. I think that any of them would give similar results.
9. Ive also used plain tomato sauce and increased my seasoning but the Hunts turned out the tastiest.
10. ***You can substitute pan sausage for the Italian sausage and increase the Italian seasoning with little change in taste.
11. When I do this I usually use Jimmy Deans.

ground beef, ground italian sausage, onions, mushrooms, sauce, tomatoes, bell pepper, tomato paste, italian seasoning, red pepper

Taken from www.food.com/recipe/khandis-spaghetti-sauce-68049 (may not work)