Spaghetti Sauce with Meat and Sausage

2 bay leaves
2 teaspoons dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon dried basil
1 1/2 pounds Italian sausage, sweet, hot, or mixed
12 cloves garlic, minced
1 1/2 pounds chopped mushrooms
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
6 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
7.5 cups (one 66 ounce jar) Ragu regular sauce
2 cups good red wine like a drinkable Pinot Noir
1 1/2 pounds ground chuck
2 28 ounce cans Cento petite diced tomatoes
12 ounces tomato paste
Beef stock or water if needed to thin the sauce

I make this twice a year and freeze the sauce in 3 cup containers which last us for 6 months.

Heat 4 tablespoons olive oil in large saucepan or Dutch oven. Saute onions and bell pepper until softened (about 5 minutes). Add garlic and cook another minute or until fragrant. Remove to a bowl with a slotted spoon.

Add the last 2 tablespoons of olive oil and the meat and cook until browned and crumbly. Add the mushrooms and stir to combine. Add the cooked onions, peppers, and garlic, and the sauces and tomatoes. Stir until combined.

Partially cover and simmer for 2 to 3 hours until favors are well blended. Add water or beef stock if necessary to thin to desired consistency. Remove bay leaves before serving. Serve with any type of pasta or use for lasagna or Parmesans.

Serving Size: Makes 28 one-cup servings