1 lb. ground beef
1 lb. mild Italian sausage
1 lg. onion, chopped (1 good c.)
3 cloves garlic, minced
1 green pepper, diced
1 (29 oz.) can tomato puree
2 (6 oz.) cans tomato paste
1 (15 oz.) can tomato sauce
1/2 lb. fresh mushrooms, sliced & sauteed in olive oil
1/2 c. water
2-3 tbsp. sugar
1 1/2 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp. fennel seed
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. dried thyme leaves
1/4 tsp. pepper

In a large Dutch oven, brown the ground beef, sausage, onion, garlic and green pepper; drain. Add the remaining ingredients. Cover, simmer 5 to 6 hours in order to blend flavors. Stir often. Suggestions: Use Contadina tomato products. I find that they are thicker and have better flavor. Serve over thin spaghetti. Serves 8 to 10.