HEARTY SPAGHETTI SAUCE
1-1/2 pounds ground beef
1-1/2 pounds bulk Italian sausage
3 cans (28 ounces each) stewed tomatoes
3 cans (6 ounces each) tomato paste
1 can (15 ounces) tomato sauce
1/2 pound fresh mushrooms, sliced
2 large onions, chopped
3 medium carrots, finely chopped
1 medium green pepper, chopped
1 cup water
2 packages (3 ounces each) sliced pepperoni, diced
2 tablespoons sugar
3 garlic cloves, minced
2 teaspoons Italian seasoning
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
1/4 teaspoon ground cinnamon, optional
1 In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours or until sauce reaches desired consistency, stirring occasionally.
2 Discard bay leaves. Serve immediately. Or cool and pour into jars; cover and refrigerate.
Yield: 19 cups.