Anna & Pierre's Spaghetti Sauce

• 2-1/2 lb. ground beef
• 1/2 lb. bulk hot sausage
• 2 md. onions, chopped
• 1 lg. bell pepper, chopped
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• Olive oil for browning
• 2 tbsp. garlic powder
• 2 dashes ground red pepper
• 1 tbsp. oregano
• 1 tbsp. dry mustard
• 1 tbsp. basil
• 1 tbsp. rosemary
• 2 tsp. marjoram
• 2 bay leaves
• 2 tbsp. sugar
• 2 tbsp. Worcestershire sauce
• 1/2 cup Burgundy wine (optional)
• 1 can (1 lb.) mushroom stems and pieces
• 1 can (6 oz.) tomato paste
• 3 cans (1-3/4 lb. each) tomato sauce
• 1 can (15 oz.) tomato sauce

1. Combine ground beef, sausage, onions, and bell pepper in alarge stock pot; salt and pepper.
2. Brown in olive oil until meat is cooked and onions and bell pepper are soft; drain well.
3. Add remaining ingredients and stir well.
4. Bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally.
5. Serve over hot spaghetti and top with parmesan cheese if desired.
6. Freezes well.

ground beef, sausage, onions, bell pepper, salt, ground black pepper, olive oil, garlic powder, ground red pepper, oregano, dry mustard, basil, rosemary, marjoram, bay leaves, sugar, worcestershire sauce, wine, mushroom stems, tomato paste, tomato sauce, tomato sauce

Taken from www.foodgeeks.com/recipes/20981 (may not work)