1 (24 oz.) jar or can classical spaghetti sauce
1 (6 oz.) can tomato paste plus 3 cans of water
1 (15 oz.) can tomato sauce
1 (28 oz.) can tomato puree
1-2 large onions, chopped
4 cloves garlic, minced
1 large green pepper, chopped (optional)
1/2 small hot pepper (or to taste)
2 bay leaves
1/2 tsp. sweet dry basil or 2 tbsp. fresh
1/3 tsp. dried oregano
1/2 tsp. onion powder or minced onion
1 bouillon cube chicken or beef
1/2 tsp. black pepper
crushed red pepper flakes (optional)
3 tablespoons olive oil
1 lb. ground round beef
1 tube Bob Evans or Jimmy Dean sausage
1/2 cup red wine, like Marsala (optional)

In a large sauce pot put olive oil, onion, garlic, bay leaves and cook for one minute until you smell the wonderful aroma.

While the oil is hot, add the tomato paste. Let the tomato paste fry in the oil with the other ingredients for 30 seconds, pressing it into the olive oil, then add the three cans of water, and remaining sauces and puree. Stir well.

Add the seasonings and bring to a boil, stirring constantly. Reduce the heat to low or put into a slow cooker to prevent burning. Set temperature so that steam can be seen rising, but the sauce is not boiling.

Place the sausage and beef on a cookie sheet in one piece and bake in the oven for 30 minutes at 350°F degrees, covered. Remove from oven, chop, and add to the sauce. Add mushrooms if you like them.

I cook my sauce for around 5 to 6 hours on low.

Submitted by: Mary Delia and Bella