Spaghetti Sauce A La Ellen

1 LB. HOT Italian sausage, bulk/link

1 lb. sweet Italian sausage, bulk/link

1 lb. ground beef

2 medium size onions, chopped

1 green pepper, chopped

3 cloves fresh garlic, minced

1 tsp. oregano

1 tsp. basil

2 large cans Italian tomatoes in puree

1 large can tomato puree

salt and pepper if desired

2 Tbs. fresh chopped parsley or 1 Tbs. dried parsley

mushrooms if desired, chopped

If sausage is in casings, slit casing and remove sausage and discard casing. Brown sausage and beef in frying pan, breaking it up as you stir. When meat is somewhat cooked, remove from heat, drain thoroughly and discard grease. Place meat in large saucepan (one with a heavy bottom so sauce does not scorch), add all other ingredients. Simmer at least 3 hours, longer if time permits. The above amounts are basic and can be increased or decreased as desired. Sauce is excellent over any type of pasta, or in making lasagna. Meatballs can be added to sauce, during the last 1½ hours of cooking