Great Spaghetti Sauce - cooking recipe

Ingredients

1 lb bulk Italian sausage
1 lb hamburger (80/20 or leaner is better)
2 onions, of average size finely chopped
5 teaspoons minced garlic (5 cloves)
1 (12 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes in puree
1 (14 ounce) can crushed tomatoes in puree
1 (28 ounce) can tomato sauce
1 (28 ounce) can petite diced tomatoes
2 2/3 cups water
4 bay leaves
2 tablespoons sugar
4 teaspoons dried basil leaves
2 teaspoons dried oregano leaves
2 teaspoons italian seasoning
2 teaspoons salt
2 teaspoons red pepper flakes
8 ounces fresh mushrooms, chopped
4 ounces grated parmesan cheese

Preparation

In a large skillet put the chopped onion, garlic, sausage and burger. Cook until brown stirring often.
Drain fat.
Put beef/sausage mixture as well as all remaining ingredients into a LARGE stock pot or Crockpot.
Cook on low for several hours stirring occasionally.
Fish out the bay leaves. Eat what you want that day on Spaghetti and store the rest in single use sized freezer bags in the freezer for future use.
I use this sauce for spaghetti, lasagna, on pizza's etc.