Ingredients
Ingredients
For the Sauce:
1.50 lbs ground beef
1.50 lbs bulk Italian sausage
6 oz pepperoni, chopped
2 onion, chopped
1 green bell peppers, chopped
3 garlic clove, minced
3 cans (28 oz.) whole tomatoes, cut up, undrained
3 cans (6 oz.) no-salt added tomato paste
16 oz tomato sauce
1 cup water
1 (8 oz.) fresh mushrooms, sliced
1 cup pimiento stuffed olives, sliced
1 cup pitted ripe olives, sliced
3 carrot, finely chopped
2 tsp Italian seasoning
2 tsp fresh oregano leaves
4 bay leaves
1.50 tsp salt
0.50 tsp ground black pepper
0.50 tsp ground cinnamon (optional)
For the Spaghetti:
48 oz Creamette® Spaghetti
6 tbsp olive oil
Directions
Cooking Directions
1
In large Dutch oven or stockpot, combine ground beef, sausage, pepperoni, onions, green pepper and garlic. Cook until meat is brown; drain.
2
Stir in remaining ingredients, except spaghetti, olive oil and Parmesan cheese. Bring to boil. Reduce heat. Simmer, uncovered, until desired consistency, stirring occasionally. For best flavor, cook meat sauce 4 to 8 hours. Sauce may be prepared in advance and refrigerated for 1 to 2 days.
3
Prepare three (16 oz) spaghetti packages in one pound batches according to package directions; drain. Add olive oil; toss to coat.
4
Serve meat sauce over hot spaghetti. Garnish as desired. Serve with Parmesan cheese.
