| | Directions | | Heat pot on high, break up ground beef into a pot and let it brown. Add chopped onion, garlic, sweet basil/oregano and mix. Start to add the tomato sauce, paste, whole tomatoes, mushrooms, catsup, salt/pepper, sugar and three cups of water. Let it all simmer for twenty-five minutes. Keep stirring with cover off. Heat up a pan, place the Italian sausage with a teaspoon oil and brown sausage, turning over so it won't burn. This should take about ten minutes. After the sausages are cooked, slice them and return them back to your sauce with your pan drippings included. Stir it good and let it simmer on low heat for thirty minutes or more. Taste and add more sugar, catsup if desired. Cook the spaghetti. Add a little oil after you take it out, so it won't come hard. Serve sauce on spaghetti. |
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| Ingredients | | - |  | 1 pound ground beef |
| - | | 1 can sliced mushrooms |
| - | | 6 cloves garlic |
| - | | 1 can tomato paste |
| - | | 1 cup catsup |
| - | | 1 round onion, chopped small (large) |
| - | | 1 pound Italian Sausage |
| - | | 1 can straw mushrooms |
| - | | 3 tablespoons sweet basil/oregano |
| - | | 4 cans tomato sauce |
| - | | Salt and pepper to taste |
| - | | 1 can whole tomatoes |
| - | | 3 cups water |
| - | | 2 pounds spaghetti noodles |
| - | | Cornstarch |
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