2 lb. lean ground beef
1 lb. sweet Italian sausage, casing removed
1 lg. onion, chopped
1 lg. green pepper, chopped
2 (15 oz.) cans tomato sauce
2 (12 oz.) cans tomato paste
1 (28 oz.) can Italian tomatoes, crushed
1 (7 1/2 oz.) can chopped ripe olives
2 (1.5 oz.) pkg. spaghetti sauce mix, recommended McCormick
3 c. water
1 heaping tbsp. sugar
1/2 tsp. oregano
1/2 tsp. sweet basil
1 bay leaf
2 cloves garlic, crushed

Cook and stir beef, sausage, onion and green pepper until onion is tender and meat is browned and well crumbled. Drain off grease. Stir in remaining ingredients. Cover and simmer 1 1/2 hours, stirring occasionally. If sauce is too thin, simmer uncovered for the last 30 minutes.

May be refrigerated for several days and freezes well for up to 6 months.