Spaghetti Sauce
(Thank you Erin from The Sisters Cafe)
1 lb. ground beef
1 lb. mild Italian sausage
1 large onion, chopped
2 cloves fresh garlic, minced
1 large carrot, grated
1/2 cup chopped parsley (2 ½ T. dry)
28-oz. can diced tomatoes
8 oz. can tomato sauce
Tomato sauce can of water
24-26 oz. jar spaghetti sauce
1 T. sugar
2 beef bouillon cubes
2 cups sliced mushrooms (I left this out)
1 teaspoon dried rosemary
1 teaspoon dried basil
2 cloves fresh garlic, minced
1 large carrot, grated
1/2 cup chopped parsley (2 ½ T. dry)
28-oz. can diced tomatoes
8 oz. can tomato sauce
Tomato sauce can of water
24-26 oz. jar spaghetti sauce
1 T. sugar
2 beef bouillon cubes
2 cups sliced mushrooms (I left this out)
1 teaspoon dried rosemary
1 teaspoon dried basil
Brown ground beef and sausage with onion. Drain grease, and add garlic. Add carrot and parsley and simmer for a few minutes. Add remaining ingredients and simmer between 20 minutes or a couple hours. Serve atop a bed of spaghetti noodles.