Spaghetti Sauce

I should probably come clean about something. Despite the fact that I have this food blog, I don't actually do much cooking. I help out, and take care of the dishes, but the real chef in the family is my husband. He's really the one making all of these delicious meals I keep talking about. There are about two exceptions to this: Spaghetti Sauce and Sour Cream Chicken Enchiladas (which I'll post about next week). These were really the only two good recipes I brought into this marriage, so I'm more likely to be in charge of these over anything else we eat.

The spaghetti sauce recipe comes from my mom. She's been making it for as long as I can remember. We've slowly adapted it to our own recipe, since the original involves a couple packets of Lawry's spaghetti sauce packets (full of crap like modified food starch and hydrolyzed soy protein). It's easily just as good, and far better for you. It's also extremely cheap to make and makes about 12 servings of sauce. Be sure to clean out some freezer space before making this dish. We find it freezes best in the glass quart canning jars.

We've been serving this over zucchini noodles, making it full of nothing but healthy vegetables and some protein from the meat.

Spaghetti Sauce
An All Meat and No Potatoes Original

Ingredients
1 pound ground beef
1 pound italian sausage
1 large onion
1/2 head garlic
10 mushrooms, sliced (or more based on personal preference)
80-90 ounces of crushed tomatoes (Check Costco for a big ol' jar for under $3!)
1 teaspoons kosher salt
Cracked pepper - a few twists
1.5 teaspoons thyme
3 teaspoons basil
2 teaspoons oregano
4 teaspoons sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic power

Directions
In a large dutch oven or deep pot, fry the ground beef and italian sausage. When it's almost down, add onion and garlic. Saute until onion is soft.
Add tomato sauce and spices. Mix everything together, then add the mushrooms.
Simmer for one hour, stirring regularly.