Chunky Spaghetti Sauce
|Italian sausage||1⁄2 Pound (Hot/Italian)|
|Ground beef||1⁄2 Pound|
|Onion||1 Medium, chopped|
|Green pepper||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||28 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Beef bouillon cube/Envelope||1|
|Water||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Oregano leaves||1 Teaspoon|
|Thyme leaves||1⁄2 Teaspoon|
1. Remove casing from sausage links. Into 3-quart casserole or bowl, crumble sausage meat and ground beef. Stir in onion, green pepper, and garlic; cover with casserole lid or large plate. Cook at high (100% power) 8 to 10 minutes, stirring to break up meat every 2 minutes, until meat is browned. Spoon off fat.
2. Into meat mixture, stir tomatoes with their liquid and remaining ingredients. Cover; cook at high 15 minutes, stirring after 8 minutes. Stir well, then continue to cook at medium (50% power) 10 minutes or until sauce thickens.