3 lbs. ground chuck
2 pkgs. Lawry's Spaghetti Sauce Mix
2 lg. cans tomato sauce (15 oz. each)
2 cans stewed tomatoes (15 oz. each)
1/2 c. onion
1/4 c. bell pepper
1/2 tsp. chili powder
1 tsp. black pepper
1 tsp. Worcestershire sauce
Sm. pinch of cinnamon
2 1/2 c. Polish sausage
1/4 tsp. garlic powder
1-2 c. water (optional)

Brown meat, drain grease and set aside. In a separate pan, lightly stir fry the onions and bell peppers. Slice the Polish sausage (thin) and add to the onion/bell pepper mixture. Continue to stir-fry until the sausage is slightly browned.

Pour the stir-fry mixture and the ground meat into a deep pan. Add all powdered spices and mix well to coat the meat. Now add the tomato sauce and stewed tomatoes. (You may want to add a can of water according to how thick you like your sauce.) Heat to boiling, stirring constantly. Add Worcestershire sauce. Reduce heat and simmer for 1 hour. (Add water as necessary to keep the sauce at your desired consistency.)