Betty’s Spaghetti Sauce

Meat Sauce

• 1 pound ground beef
• 1 pound Italian sausage links — mild or hot
• 1 medium yellow onion — small dice
• 1 bottle or jar prepared spaghetti sauce — 15½ oz
• 1 can tomato sauce — 8 oz
• 1 can tomato paste — 6 oz
• 1 large can whole peeled tomatoes — 28 oz, chopped, with juices
• 2 small cans sliced mushrooms — drained, about 6 oz total

Seasonings

• 2 bay leaves
• 1 teaspoon oregano — dried
• 1 teaspoon sugar
• to taste garlic salt (optional) — to taste
• to taste salt (optional) — to taste
• to taste black pepper (optional) — to taste

Pasta

• 16 oz spaghetti
• salted water — for boiling

1. Brown the Beef and Onion: In a large skillet, cook the ground beef and diced onion over medium heat for 8–10 minutes, breaking up the beef with a wooden spoon, until the meat is browned and the onion is tender. Drain the excess grease, then transfer the beef and onion to a large sauce pot or Dutch oven.1 pound ground beef, 1 medium yellow onion
2. Brown the Sausage: Cut the Italian sausage links crosswise into 1–2 inch pieces. Return the skillet to medium heat and cook the sausage for 5–7 minutes, turning occasionally, until browned on several sides. The centers do not need to be fully cooked yet. Drain excess fat if needed, then transfer the sausage to the sauce pot.1 pound Italian sausage links
3. Build the Sauce: Add the prepared spaghetti sauce, tomato sauce, tomato paste, chopped whole tomatoes with their juices, drained mushrooms, bay leaves, oregano, and sugar to the sauce pot. Season lightly with garlic salt, salt, and black pepper. Stir until the tomato paste is fully blended, then cook over medium heat for 5–10 minutes, until the sauce begins to bubble.15½ oz prepared spaghetti sauce, 8 oz tomato sauce, 6 oz tomato paste, 28 oz whole peeled tomatoes, 6 oz mushrooms, 2 bay leaves, 1 teaspoon oregano, 1 teaspoon sugar, garlic salt, salt, black pepper
4. Simmer: Reduce the heat to low and simmer the sauce uncovered for 1½ hours, stirring every 15–20 minutes and scraping the bottom of the pot. The sauce should barely bubble. During the final 15 minutes, taste and adjust the garlic salt, salt, and black pepper as needed. The sauce is ready when it is thick enough for a wooden spoon to leave a clear trail across the bottom of the pot and the sausage pieces are cooked through; if checked, they should register at least 160°F. Remove and discard the bay leaves.
5. Cook the Spaghetti: During the final 15 minutes of the sauce’s simmer, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook for 8–12 minutes, or according to the package directions, stirring occasionally, until al dente. Drain well in a colander.16 oz spaghetti, salted water
6. Serve: Divide the hot spaghetti among serving bowls and spoon the sauce generously over top. Serve immediately.