Stamp-of-approval spaghetti sauce

Stamp-of-approval spaghetti sauce

2lbs ground beef
3/4 lb bulk italian sausage
4 medium onions, finely chopped
8 garlic cloves, minced
4 cans (14 1/2oz ea.) diced tomatoes, undrained
4 cans (6oz ea.) tomato paste
1/2 cup water
1/4 cup sugar
1/4 cup worcestershire sauce
1 tbsp canola oil
1/4 cup minced fresh parsley
2 tbsp minced fresh basil or 2 tsp dried basil
1 tbsp minced fresh oregano or 1 tsp dried oregano
4 bay leaves
1 tsp rubbed sage
1/2 tsp ea. salt, dried marjoram and pepper

Hot cooked pasta

1) In a dutch oven, cook the beef, sausage and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2) Transfer to a slow cooker. Stir in the tomatoes, tomato paste, water, sugar, worcestershire sauce, oil and seasonings. Cover and cook on low for 8hrs. discard bay leaves. Serve with spaghetti

Deviled Sausages

1 tbsp. olive oil
1lb sausage (any kind you want) (I use either hot or sweet but I also used Andoille ..i think that is spelled right or close..lol) (i slice the links into pieces)
1/2 cup water
1 tsp. soy sauce
2 tbsp. worcestershire sauce
1 tbsp. mustard
1/4 tsp. cayenne pepper (or to taste)
2 tbsp tomato paste
1 tbsp. brown sugar

1) Heat olive oil in a large skillet over medium heat. Cook sausages, about 15 min until well browned & cooked thru.

2) Drain fat & return to skillet & sausage to medium heat. Stir in water, soy sauce, worcestershire sauce, mustard, cayenne, tomato paste & brown sugar. Bring contents to a boil; reduce heat & simmer, stirring occasionally about 10 min.

Serve w/either a potato (sweet or regular), mashed potatotes or steamed rice and vegetables.