January 3, 2015 - Spaghetti Sauce

1 lb hamburger
1 lb Andouille Sausage
1 24 oz jar of sauce (Ragu)
1 28 oz can of tomatoes (I throw a can of whole tomatoes in the kitchen machine to lightly chop them).
1 small can of tomatoe paste
6 cloves garlic
one medium onion
1 green pepper
2 hearts of celery (just the yellow pieces including leaves)
1 pkg mushrooms (diced)
salt and pepper to taste
italian seasoning to taste
1 tbsp sugar
2 bay leaves.

Brown the hamburger and cook the sausage.

Dice the green pepper, celery and onion.  Set the dutch oven on medium, add 2 tbsp EVOO.  Add vegetables and smashed garlic.  Bring to translucent state (5 mins).  Add the hamburger, dice the sausage and add it.

Add jar of sauce, can of tomatoes, can of tomatoe paste, diced mushrooms, spices and sugar.  Stir well, lower heat to simmer and add bay leaves.  Let simmer for at least 2 hours.