Spaghetti Sauce Italiano

 

1 lb gourd beef

½ lb bulk Italian sausage

1 (28oz) can tomatoes, cut up

2 (6oz) cans tomato paste

1 (6oz) can sliced mushrooms

1 cup chopped onion

¾ cup chopped green pepper

½ cup burgundy

½ cup sliced pimiento-stuffed green olives

3 bay leaves

2 cloves garlic, minced

1 ½ teaspoon Worcestershire sauce

1 teaspoon sugar

1 teaspoon salt

½ teaspoon chili powder

1/8 teaspoon pepper

2 tablespoons cold water

2 tablespoons cornstarch

Hot cooked spaghetti

Grated Parmesan cheese

 

In skillet brown ground beef and sausage; drain off fat.  Transfer to crockery cooker.  Stir in undrained tomatoes, tomato paste, mushrooms, onion, green pepper, Burgundy, olives, bay leaves, garlic, Worcestershire, sugar, salt, chili powder, pepper, and 1/3 cup water.  Cover; cook on high heat setting for 5 to 6 hours.  Blend water slowly into cornstarch; stir into tomato mixture.  Cover; cook 10 minutes.  Serve over spaghetti.  Sprinkle with Parmesan cheese if desired.

 

Serves 8 to 10