1 lb lean ground beef
1 lb Italian sausage links, cut into bite-size pieces
2 garlic cloves, minced
1 large onion, chopped
2 cans (15-oz each) tomato sauce*
1 can stewed tomatoes
1 can (6-oz) tomato paste
3/4 cup water
1 can (4-oz) mushroom stems and pieces, drained
1/2 cup green, stuffed olives, optional
2 tsp Italian seasoning
1 1/2 tsp Worcestershire sauce
1 tsp Splenda Granulated
1/2 tsp chili powder
1/4 tsp dried oregano
1/4 tsp celery salt
1 bay leaf
Hot cooked thin whole-wheat spaghetti, or low-carb pasta of your choice, for serving
In a Dutch oven or stockpot, cook the ground beef with the sausage garlic, and onion over medium heat. Cook until the meat is no longer pink and drain well.
Return meat mixture to pot and add the tomato sauce, stewed tomatoes, tomato paste, water, mushroom pieces, olives-if using, Italian seasoning, Worcestershire sauce, Splenda, chili powder, oregano, celery salt, and bay leaf. Stir together to combine well. Bring sauce to a boil; reduce heat and simmer uncovered for 45 minutes or more until the sauce reaches the thickness you like.
Remove bay leaf and serve the sauce over the cooked spaghetti.
*Check the tomato products you buy and purchase the ones with the lowest sugar and salt contents.
Yield: 8 to 10 servings.