Meaty Spaghetti with Mushrooms

By á-760

Ingredients

• 1/2 pound ground beef
• 1/2 pound hot Italian sausage
• 1 medium onion, chopped
• 1 pound fresh portobella mushrooms, sliced
• 1 cup diced green pepper
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 (16 ounce) cans whole tomatoes, undrained and coarsely chopped
• 2 (8 ounce) cans tomato sauce
• 2 (6 ounce) cans of tomato paste
• 3/4 cups water
• 1/2 cup Chablis or other dry white wine
• 1 to 2 tablespoons sugar
• 1 1/2 teaspoons dried whole basil
• 1 1/2 teaspoons dried whole oregano
• 1 bay leaf
• 1/2 teaspoons of salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground thyme
• 1/4 teaspoon freshly ground pepper
• 1 (12 ounce) package thin spaghetti
• Freshly grated Parmesan Cheese

Preparation

Step 1

Cook sausage, ground beef, and chopped onion in a large Dutch oven until meat is browned, stirring to crumble. Drain well, and set aside.

Saute mushrooms, green pepper, and garlic in olve oil in Dutch oven until tender; add meat mixture. Add tomatoes and next 12 ingredients. Bring to a boil; cover reduce, heat, and simmer 25 minutes, stirring occasionally. Uncover and cook 20 minutes, stirring occasionally.

Cook spaghetti according to package directions; drain.

Remove bay leaf from spaghetti sauce. Serve sauce over hot cooked spaghetti, and if desired, sprinkle with Parmesan cheese.