1 pound ground chuck
1 pound bulk Italian sausage
1 small onion, diced
1 can (28 ounces) crushed tomatoes
3 cups water
2 cans (6 ounces each) tomato paste
1 cup pepperoni
2 Tablespoons grated Parmesan cheese
1 Tablespoon sugar
2 Tablespoons Italian seasoning
1 teaspoon dried basil
2 teaspoons garlic salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
In a large pot or Dutch oven, brown beef, sausage and onion until no longer pink. Drain. Stir in tomatoes, water, paste, pepperoni, Parmesan cheese, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or longer. This recipe is great for freezing. When I have time, I like to let the sauce simmer for a couple of hours. The sauce tastes even better the next day. Enjoy!
Submitted by Michele Tungett
