Two-Meat Spaghetti Sauce

By bakers_delight85

Ingredients

• 1 pound ground beef
• 1 pound Italian sausage, cut into 3/4-inch slices
• 1 large onion, chopped
• 2 cans (15 ounces each) tomato sauce
• 1 can (16 ounces) stewed tomatoes
• 1 can (6 ounces) tomato paste
• 3/4 cup water
• 4 ounces fresh mushrooms, sliced
• 1/2 cup sliced stuffed olives, optional
• 2 tsp. Italian seasoning
• 1/2 tsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1 tsp. sugar
• 1/2 tsp. chili powder
• 1/4 tsp. dried oregano
• 1/4 tsp. celery salt
• 1 bay leaf
• Hot cooked spaghetti

Preparation

Step 1

In a Dutch oven, cook the beef, sausage and onion over medium heat until the meat is no longer pink; drain. Add the tomato sauce, tomatoes, tomato paste, water, mushrooms, olives if desired and seasonings. Bring to a boil. Reduce the heat; simmer, uncovered, for 45-60 minutes or until sauce reaches desired thickness.
Discard bay leaf. Serve over spaghetti; or cool, cover and freeze for up to 2 months.