Spaghetti alla Gregorio

Ingredients

• 2 lb. lean ground beef
• 2 lb. Italian sausage (Sazzeza)
• 1 large sweet onion (chopped)
• 5-6 cloves fresh garlic (minced)
• 2 29oz. cans whole tomatoes (chopped coarsely)
• 5 29oz. cans tomato sauce
• 1 large jar mushrooms
• 2 bay leaves
• 3-4 tsp. fresh oregano
• 3-4 tsp. fresh sweet basil (crushed)
• 3-4 tsp. fresh Italian seasoning (crushed)
• 1-2 tsp. salt (to taste)
• 1 tsp. white pepper (optional)
• sugar (to taste--see directions)

Directions

Combine sausage and ground beef by hand. Place in a skillet and brown until all the meat appears to be just done. Remove the meat from the skillet and place into a large Dutch oven. Remove the grease from the skillet, leaving 3-4 Tbs. Saute the onion and garlic until the onion is barely translucent. When done, place the onion-garlic mixture into the Dutch oven with the meat. Add to this mixture the chopped tomatoes and tomato sauce.

Cook on medium heat until JUST boiling. Reduce to simmer and add the oregano, basil, Italian seasoning and bay leaves. Add mushrooms. Simmer for 1 hr. and taste. If the sauce tastes too acidic, add 1 tsp. salt and 3 Tbs. sugar and stir. Simmer another hour and re-taste. At this time you may add pepper, if you so desire. Again, if the sauce is still too acidic, repeat the salt and sugar. Do not add more than 2 tsp. salt. Keep simmering until the sauce is just covering the meat. It usually takes 4-5 hrs. to comlete the cooking process.
Serve over al dente spaghetti, with crusty French bread and an excellent bottle (or 2) of your favorite hearty red wine. ENJOY!!!

Submitted 6/13/05.
Source: Italy via St. Louis
Submitted By: Michael E. Suden
MMEADG@aol.com
Spaghetti alla Gregorio