Walk Around The Kitchen Spaghetti Or Everything But The Kitchen

• 2 lb. ground round (at least 85% lean)
• 1 lb. ground pork
• 1 lb. bulk (hot or mild) Italian sausage
• 2 large onions, minced
• 2 to 3 cloves garlic, minced
• 1 to 2 large green peppers, diced
• 1 large sweet red pepper, diced
• 3 stalks celery, diced
• 2 large (2 lb.) cans crushed tomatoes
• 1 large (1 lb.) can tomato paste
• 1 large (2 lb.) can Italian plum tomatoes
• 2 large (1 1/2 to 2 lb.) cans tomato sauce
• 2 to 3 cans marinated artichoke hearts, drained and cut into quarters or eighths
• 1/2 Tbsp. oregano
• 1 Tbsp. chopped parsley
• 1 tsp. pepper
• 1 1/2 tsp. salt
• 1 c. full-bodied red wine

1. Brown beef until no trace of red remains; drain off all fat and place cooked ground beef into large Dutch oven.
2. Add pork to same pan, browning it until thoroughly done.
3. Again, drain all fat.
4. Add cooked pork to ground beef.
5. Add bulk sausage to same pan; brown thoroughly, breaking up any large pieces.
6. Use slotted spoon to remove cooked sausage to the cooked meat in the Dutch oven.
7. Add minced onions to the sausage drippings, sauteing until transparent.
8. Add garlic; continue sauteing, but be careful not to let the garlic burn.
9. Use slotted spoon to remove to Dutch oven. Add celery; saute until just wilted.
10. Add peppers; cook at least 5 to 10 minutes.
11. Dump entire pan into Dutch oven, being sure to include the drippings.

ground round, ground pork, italian sausage, onions, garlic, green peppers, sweet red pepper, stalks celery, tomatoes, tomato paste, italian plum tomatoes, tomato sauce, hearts, oregano, parsley, pepper, salt, fullbodied red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705943 (may not work)