Easy Spaghetti

In a large dutch oven (we love our Le Cruset!) or other large thick bottomed pot add olive oil to coat the bottom and heat to med low.

Add diced onions and cook until translucent stirring frequently.

When onions are translucent add garlic and cook while stirring for about a minute.

Add ground sausage and ground beef stirring to combine and avoiding large clumps (check out the meatball recipe if you're into large clumps of meat 😁)

Add remaining seasonings and continue to cook meat until cooked through.

Add tomato paste and stir to combine.

Add tomato sauce and stir to combine.

Add crushed tomatoes and stir to combine.

Bring to a healthy simmer stirring frequently (an apron is helpful here, this stuff will spit at you like nobody's business).

Reduce to low and cover. If you're adding fresh herbs, now's the time!

Cook for at least a couple hours, but the longer this stuff has together the better! We like to start it on a Friday or Saturday night then put it in the fridge and let it cook most of the next day. You could also transfer to a crock-pot. Make sure your low setting is low enough to keep this one from burning on the bottom, it can happen in a flash.

An hour or so before serving begin tasting. Canned tomatoes can vary widely and a pinch of sugar may be needed to offset the tartness of some. Also adjust spice and salt levels if needed.

Make pasta....