My mom was always an astounding cook. She did'nt have to call me for help, I would come running.This spaghetti is filled with onions, peppers, mushrooms, and garlic, lean ground beef, and spicy italian sausage, it's heaven on a plate. My boys make the garic bread to "hurry" me along.. Grab a glass of wine, put on some good jazz and lets get started!!
Gather all ingredients, Put on large pot of salted water to boil. Once boiling turn heat to low and cover.
In large skillet brown ground beef and sausage, leave small amount of drippings in skillet. Drain meats from oil and set aside to cool. Add 4 pats of butter and put all diced veggies in skillet and saute on medium for about 20 minutes until softened or veggies are browned remove from skillet and cool.
Put spaghetti on in enough water so it does not clump together. keep at rolling boil for at least 12 minutes. if you have a colander that will sit inside the pot great just remove when pasta is ready and reserve some of the pasta water for later.
To the pot add your ground beef, italian sausage, veggies, wine , sauce and seasoings. Mix well and let simmer on low for 30 minutes. Add pasta at your preferred ratio. Cut heat off and let sit 30 more minutes to let flavors meld. If sauce is too tight use pasta water to thin out.
NOTE: Some folks prefer their sauce chunky, where you can see the sausage, mushrooms ect. I have a friend that hates vegetables but loves the sauce because I cook everything down so fine he does'nt know whats in there, only that it taste great. Do it the way that's best for you. Serve with a salad and texas toast smothered with garlic butter and italian cheese blend...ENJOY
YOUR PREP TIME MAY VARY FROM MINE, I DON'T HAVE A FOOD PROCESSOR, SO ALL CUTTING AND CHOPPING IS DONE BY HAND.