Spaghetti Sauce

Spaghetti with Meat Sauce


  • 1 1/22 lbs. ground beef
  • 2 Italian sausage links (sweet or hot, whichever is your favorite)
  • 1 1/2 onions, diced
  • 1/2 green bell pepper, diced (can use any color bell pepper)
  • 6 cloves garlic, minced
  • 1 jar prepared spaghetti sauce
  • 1 lg. can diced tomatoes
  • 1 8oz. box mushrooms, sliced
  • 1 C. red wine
  • 1 Tbls. dried oregano
  • 1 Tbls. dried basil
  • 2 bay leaves
  • 1 tsp. fennel seeds
  • salt & pepper, to taste
  • 1/2 C. grated parmesan cheese
  • Optional: Parmesan cheese rind


  1. Heat a little olive oil in large pot, and add ground beef and sausage (casings removed). Break apart and add onions, bell pepper and garlic, 1 tsp. salt and 1/2 tsp. pepper. Continue to cook until beef is browned and cooked.
  2. Add prepared jar of spaghetti sauce, tomatoes, mushrooms, wine, oregano, basil, bay leaves, and fennel. If you have a rind from parmesan cheese, toss that in as well. Cover (leave lid ajar a bit) and simmer for a couple hours, stirring occasionally and tasting to adjust seasonings as needed. About halfway through cooking, add grated parmesan cheese. Remove bay leaves before serving.
  3. Note: If your sauce tastes a little bitter from the tomatoes, add a little sugar to taste.