1 lb. ground beef
1/2 lb. Italian sausage meat (if in casings, remove sausage meat, discard casings)
1 small onion, chopped fine
1 stalk of celery, chopped fine
1 carrot, chopped fine or grated.
1 cup mushrooms, chopped fine
1 large jar of your favorite tomato sauce or pasta sauce
1 14oz. can diced tomatoes (if you prefer a less chunky sauce leave out the canned tomatoes and add another jar of pasta sauce) .
Optional seasonings: garlic, oregano, basil, bay leaf, red pepper flakes, Parmesan rind
In a large skillet or soup pot, brown the ground meat and sausage breaking up the meat while it cooks until no pink remains. Add onion, carrot, mushrooms, and celery and cook until tender. Drain well. Mix in any seasonings you like. Add remaining tomato ingredients, bring to a light boil Turn down the heat and simmer for 30 minutes or more. (If preferred, this recipe can be transferred to a Slow Cooker after the meats and veggies are cooked and simmered on low for 5 hours.) Serve over hot pasta with a sprinkle of grated Parmesan cheese. Katelyn loves this sauce over cooked spaghetti squash!
All recipes should be made by an adult or with close guidance from an adult.