Italian Spagetti Sauce submitted by Mom Johnson
My husband likes this meaty version...this is a double batch to freeze for other dishes using spaghetti sauce.

Heat oil in a heavy, large skillet. Cook the garlic, green pepper, onion and mushrooms until tender. Cook the sausage and ground round steak until lightly browned, breaking it up with a fork. Drain. Add meats to vegetable mixture and blend in remaining ingredients, simmering on low heat for about 2-3 hours. Add wine and additional water while cooking to prevent scorching. Makes about 16 servings.

v 1/4 cup olive oil
v 8 cloves garlic, minced
v 2 green peppers, chopped
v 2 onions, chopped
v 2 pounds fresh mushrooms, sliced
v 2 pounds ground round steak
v 2 pounds sausage (I like hot Italian turkey sausage)
v 8 cups Italian plum tomatoes (canned)
v 24 oz. tomato paste
v 1/4 cup fresh minced flat-leaf parsley
v 2 tsp. oregano
v 1-2 T. salt
v 2 tsp. ground pepper
v 2 cups red wine