Sue'S Spaghetti Sauce By Creamettes - cooking recipe

Ingredients

1 1/2 lbs ground beef
1 1/2 lbs bulk sausage
6 ounces pepperoni (diced)
2 large onions (chopped)
1 medium green pepper (chopped)
3 garlic cloves (minced)
84 ounces tomatoes, canned (cut up, undrained)
18 ounces tomato paste
16 ounces tomato sauce
1 cup water
8 ounces fresh mushrooms (sliced)
1 cup pimento-stuffed green olives, sliced
1 cup pitted ripe olives (sliced)
3 medium carrots (finely chopped)
2 teaspoons italian seasoning
2 teaspoons oregano
4 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon (optional)

Preparation

In large Dutch oven or stockpot, combine ground beef, sausage, pepperoni, onions, green pepper and garlic. Cook until sausage is no longer pink; drain. Stir in remaining ingredients. Bring to boil. Reduce heat. Simmer, uncovered, until desired consistency, 4 to 8 hours, stirring occasionally. Sauce may be prepared in advance and refrigerated for 1 to 2 days.
About 4 quarts sauce (18 to 24 servings).
Prepare 1 pound batches of spaghetti according to directions; drain. Add olive oil; toss to coat. Serve meat sauce over hot spaghetti. Garnish as desired. Serve with Parmesan cheese.
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NOTES : Sauce may be frozen in serving size batches until ready to reheat.
Creamettes also says if you have cooked too much pasta, it can be refrigerated up to 3 days in a covered container. Reheat in a microwave or drop pasta in boiling water until hot -- about one minute. Stir gently to separate. . .
OR FREEZE. Place cooled, oiled pasta in a plastic freeze bag, seal, and freeze for up to 3 weeks. To reheat, remove pasta from bag and add to boiling water; stir gently to separate. Return to boil. Reheat until hot -- about 2 minutes.