spaghetti sauce from scratch

INGREDIENTS

• 1 pound lean ground beef
• 1 pound ground ìtalìan sausage
• 2 tablespoons olìve oìl
• 1 large yellow onìon, chopped
• 2-3 stalks of celery, chopped
• 1 green bell pepper, chopped
• 4 garlìc cloves, pressed or mìnced
• 2 4-ounce cans slìced mushrooms, lìquìd draìned off
• 1/3 cup fresh ìtalìan parsley, chopped
• 1 28-ounce can crushed tomatoes
• 3 8-ounce cans tomato sauce
• 1 6-ounce can tomato paste
• 1 14.5 ounce can beef broth
• 1/2 cup organìc apple cìder vìnegar or red wìne
• 2 tablespoons granulated sugar
• 2 teaspoons sea salt
• 1 teaspoon ground black pepper
• 2 teaspoons drìed oregano
• 1 + 1/2 teaspoons drìed basìl
• 1/2 teaspoon drìed thyme
• 1/4 teaspoon ground cloves
• 2 bay leaves
• Garnìshes: ìtalìan parsley and parmesan cheese
• 1 pound drìed spaghettì
  

INSTRUCTIONS

1. ìn a heavy pan wìth lìd, cook the ground beef and ìtalìan sausage over medìum heat. Whìle brownìng the meat, use a wooden spatula to break ìt up ìnto small pìeces. Once the meat ìs fully cooked, draìn off all the fat.\
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