Ingredients
-
-
1 lb ground mild Italian sausage
-
1 small green bell pepper, chopped
-
1 teaspoon whole fennel seed
-
1/4 teaspoon fresh coarse ground black pepper
-
1/4 teaspoon garlic powder
-
1/2 teaspoon dried Italian seasoning
-
1/2 teaspoon dried basil
-
-
3 (15 ounce) cans Hunts tomato sauce
-
1 (14 ounce) can delmonte original stewed tomatoes
-
1 (6 ounce) can Contadina tomato paste
-
1/2 teaspoon pepper
-
1/2 teaspoon dried basil
-
1/2 teaspoon dried Italian seasoning
-
1/4 teaspoon thyme
-
1 1/4 teaspoons garlic powder
-
1 tablespoon packed dark brown sugar
-
1 teaspoon packed dark brown sugar
-
1 bay leaf
-
1/2 teaspoon beef bouillon powder
-
1/4 teaspoon salt
-
1 large onion, chopped
-
1/2 teaspoon dried oregano
-
1 1/2 teaspoons dried oregano
-
1 1/2 lbs hamburger
Instructions
- In large mixing bowl, combine well with hands the 2 meats.
- Add to deep, large non-stick skillet. *If not using non-stick pan, add a little olive oil to pan first so it won't stick.
- Sprinkle EVENLY rest of meat mixture ingredients over meats. Stir meats to mix in herbs and spices.
- Cook over medium heat til meat is no longer pink. Break up meat as you go along, but just don't overdo it. You don't want tiny, overly fine pieces.
- Drain grease.
- Pour into large heavy-bottomed pot.
- Add rest of ingredients EXCEPT mushrooms, and stir/fold to mix well.
- Now add the mushrooms! :).
- Heat over medium heat til simmering.
- Lower heat to just a simmer and cook, stirring every so often, for about 30 minutes.
- Serve over hot, cooked and well drained spaghetti, thin spaghetti, mostaccioli, or rotini noodles.
- Serve with tossed salad, garlic bread and parmesan cheese on the side if desired. ENJOY!