In 1934, my parents moved to Washington, DC, and lived across from an Italian family. They taught my mother to make many Italian foods. This spaghetti sauce has always been a family favorite
lb. lean ground beef
½ lb ground fresh sausage
2 16 oz cans diced tomatoes
1 can condensed tomato soup
2 15 oz cans tomato sauce
1 12 oz can tomato paste
1 large onion chopped
2 cloves garlic
Season with salt, pepper, oregano, basil, majoram
at least 1 teaspoon of each.
No nutrition information available
Boil onion in water for 5 minutes.
Brown meats together and add onion.
In a large stock pot put tomatoes, tomato sauce, tomato soup, and tomato paste.
Put a toothpick through each garlic clove and put into tomato mixture.
Add seasonings to taste.
Stir in browned meats.
Simmer at least 3 hours.
Taste before serving, and add seasonings as desired.
Cook spaghetti as directed on box, and serve sauce over spaghetti.