Ingredients

• 2 lb. Italian sausage
• 2 lb. ground beef
• 1.2 oz. Morton & Bassett Italian seasoning
• 5 24 oz. Barilla sauce
• Olive oil
• Garlic powder
• 1 large onion
• Butter
• 2 small cans of mushrooms
• 6 Roma tomatoes
• 2 cans diced tomatoes
• 2 stalks green onions
• Basil
• Oregano
• Barilla Spaghetti

Method

1. Steam Italian sausage. Use salt in the water. Heat pan and pour in cold olive oil. Brown ground beef. During browning, add ¼ of Italian seasoning. Pour 5 cans of sauce into pot. Cut Italian sausage and add it and beef to pot on low heat. Stir. Cover with layer of garlic powder, cover unstirred.
2. Chop large onion and sweat with oil and 3 tablespoons of butter (not country crock!). Chop Roma tomatoes into different sizes and add to pan. Cover with ¼ of Italian seasoning. (Optional: add two handfuls of parsley to pot). When onions stick and tomatoes are soft, add to pot. Cover with a layer of garlic powder.
3. Dice bell peppers and 1 stalk of green onions. Put 2 tablespoons of butter and oil in pan on medium heat. Add 1 tablespoon of basil and 1½ tablespoon oregano to pan. Sweat. Add to pot. Slice 2nd green onion unsweated and add to pot. Pour olive oil into pot and cover, unstirred, on medium.
4. Boil spaghetti.
5. When oil is pooled, add a layer of garlic powder. Turn up the HEAT. Cover with the rest of the Italian seasoning (1/2). DO NOT STIR. When sauce bubbles, stir it. Cover with parmesan and let it bubble again, unstirred. When it bubbles, stir it up and eat it.