Spaghetti Sauce

1/2 pound ground pork
1/2 pound lean ground beef
1 cup chopped onions
3/4 cup chopped green peppers
2 4oz cans sliced mushrooms drained
2 tbsp.. olive oil
2 tsp minced garlic
1 6 oz. can basil, garlic, oregano flavored tomato paste
1 cup basil, garlic, oregano flavored tomato sauce
2 26 oz cans Ragu spaghetti sauce

Heat dutch oven over medium-high heat. Pour i n 2 tbsp. olive oil and garlic. Add onions and peppers and let them sweat. drain mushrooms and add to the onions and peppers. Let the water cook out of the mushrooms. In a separate pan, brown pork and beef together (season with salt, pepper, and garlic powder. Add to the vegetables. Add tomato paste and stir together until you get a thick consistency, then add tomato sauce and stir. Let cook for a couple minutes and add both cans of spaghetti sauce. Let simmer for at least 30 minutes.

I usually let the sauce simmer on the stove (on very low heat) for a couple of hours, stirring every 30 minutes or so. Then I remove from heat, let it cool and set it in the fridge overnight. The next day I will put it in a 250 degree oven for about 2 hours before serving. It will burn the sides an the top of the lid, but the sauce will be ok. Freezes well!

Number of Servings: 10

Recipe submitted by SparkPeople user SUZYBEAR.