Spaghetti Bolognese Sauce (Beef and Italian Sausage)

Ingredients

• 1 lb ground beef
• 1 lb link Italian sausage

• 3 (8 ounce) cans tomato sauce

• 2 (8 ounce) cans tomato paste

• 1 (14 ounce) can diced tomatoes (drained)
• 1 1/2 cups onions (diced)
• 1 cup bell pepper (diced)
• 1 cup mushroom (sliced)
• 1 cup red wine
• 3 garlic cloves (minced)
• 2 tablespoons olive oil
• 1-2 tablespoon sugar
• 3 teaspoons basil
• 1 teaspoon black pepper
• 2 teaspoons marjoram (dried)
• 2 teaspoons thyme
• 1 teaspoon salt
• 1 teaspoon paprika
• 2 tablespoons mozzarella cheese (grated)
• 2 tablespoons parmesan cheese (grated)
• 1 teaspoon cornstarch
• 1 tablespoon water

Directions

1. 1

   Brown ground beef, season to taste with salt and pepper, drain and set aside.

2. 2

   Cut link sausage up into meatball size pieces, brown, drain, and set aside. I use Thomasville Hot. If making sauce for lasagna, remove sausage from casings and brown with the ground beef.

3. 3

   Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.

4. 4

   Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Omit mushrooms if making sauce for lasagna.

5. 5

   Simmer on medium low for at least one hour, stirring occasionally.

6. 6

   When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.

7. 7

   When cheese is incorporated, and sauce has thickened, serve over your choice of pasta or use as a meat filling for lasagna.