One of the first things I made when I went out on my own at 18 and was always a favorite with my friends. Have always used this recipe with the exception of the brown sugar which my late friend Lilli suggested I add a few years later and I loved it! Always have a good memory of her when I add the brown sugar.
With the Italian sausage still in the casing, squeeze out some of the sausage so it resembles a ball about half the size of a golf ball. Do this will all the sausage. Brown ground beef and sausage in large skillet until done. Drain off fat in a colander and return to skillet.
In a large stockpot with lid, heat 2 tbs olive oil over medium heat. Add green pepper, onion and mushrooms. Cook until slightly tender with a little crunch left in the onion and peppers. Add minced garlic and cook for 2 more minutes.
Add jars of spaghetti sauce, diced tomatoes and tomato paste to cooked vegetables in stockpot. Mix well. Add cooked hamburger and sausage to sauce in stockpot. Mix well.
Add brown sugar, pepper, salt, Italian seasoning and a few shakes of garlic powder to sauce. Mix well.
Reduce heat to low and cover pan with lid. Simmer over low heat,stirring occasionally, for at least 30 minutes, but I do mine for a few hours to let the flavors do their thing.
I use this sauce over spaghetti and for making manicotti and stuffed shells. Enjoy!!