1. In a large dutch oven, over medium heat, cook the beef and pork removing from the pot when cooked through. 2. Leaving about 1-2 Tbsp of fat in the pot add the chopped onion, green pepper and mushrooms. Sauté for 5 minutes to soften. 3. Blend in the minced garlic and sauté that for 30 seconds. 4. Add the oregano, salt, basil, thyme and bay leaf. Blend in well and cook that for another minute. 5. Add back the meat along with the remaining cans of diced tomato/sauce/paste. 6. Bring the sauce to a boil and then reduce heat to a simmer. Taste for salt and herbs, grind a teaspoon or so of pepper into the pot. 7. Simmer uncovered for at least 2 hours. 8. Serve over hot spaghetti garnished with Parmesan and chili flakes. ---------------------------------------------------------------------------
Nutrition
Ingredients
