Stamp of Approval Spaghetti Sauce

Ingredients

• 2 lb Ground Beef (Lean ground beef recommended)
• 0.75 lb Italian Sausage (Bulk, mild or hot)
• 4 medium Yellow Onions (Finely chopped)
• 8 Garlic Cloves (Minced)
• 58 oz Diced Tomatoes (4 cans (14.5 oz each), undrained)
• 24 oz Tomato Paste (4 cans (6 oz each))
• 0.5 cup Water
• 0.25 cup Granulated Sugar
• 0.25 cup Worcestershire Sauce
• 1 tablespoon Canola Oil
• 0.25 cup Fresh Parsley (Minced)
• 2 tablespoons Fresh Basil (Minced, or 2 tsp dried basil)
• 1 tablespoon Fresh Oregano (Minced, or 1 tsp dried oregano)
• 4 Bay Leaves (Whole)
• 1 teaspoon Rubbed Sage
• 0.5 teaspoon Salt
• 0.5 teaspoon Dried Marjoram
• 0.5 teaspoon Black Pepper
• Spaghetti (Cooked, for serving)

Instructions

1. In a Dutch oven, cook the ground beef, Italian sausage, onions, and garlic over medium heat until the meat is no longer pink, breaking up the meat with a spoon as it cooks. Drain off any excess grease.
2. Transfer the cooked meat mixture to a 5-quart slow cooker.
3. Stir in the diced tomatoes (undrained), tomato paste, water, sugar, Worcestershire sauce, and canola oil.
4. Add the minced fresh parsley, fresh basil (or dried), fresh oregano (or dried), bay leaves, rubbed sage, salt, dried marjoram, and pepper to the slow cooker.
5. Stir well to combine all ingredients thoroughly.
6. Cover the slow cooker and cook on low for 8-10 hours, or until the sauce has thickened and the flavors have melded.
7. Discard the bay leaves before serving.
8. Serve the spaghetti sauce over hot cooked spaghetti. Garnish as desired.