Ingredients:
2 lbs ground beef, preferably lean
1 lb mild Italian sausage, skinned (optional)
1 cup chopped yellow onions or 1 cup white onions
1 (20 ounce) cans diced tomatoes
1 (64 ounce) jars ragu spaghetti sauce
1 (14 ounce) cans sliced mushrooms
1/2 cup water
4 cloves crushed garlic
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon basil
2 bay leaves
2 lbs spaghetti
salt and pepper
Directions:
In large pot brown sausage first, if using.
Add ground beef, onions, garlic, mushrooms, spices, and salt and pepper to taste.
Cook until meat is thoroughly browned.
Add tomatoes and water.
Reduce heat to medium, cover and cook 15 minutes, stirring after each 5 minutes to prevent sticking.
Raise heat to high, add Ragu, and return to boiling.
Reduce heat to medium low, cover and simmer 30 minutes to 1 hour depending on your time frame.
Serve over hot pasta with garden salad and breadsticks.
The longer it cooks, the richer the flavor.
However, it is delicious and ready to eat after the Ragu has reached boiling.
Using the Italian sausage makes a huge difference in the flavor, giving it a more robust aroma and flavor.
Servings: 8-12
Time preparation: 15 min.
Time total: 45 min.