spaghetti

1  lb.		lean ground beef
1  lb.		pork sausage
2  ounces		sliced pepperoni sausage
1/2  cup		green bell pepper, chopped
1/4  cup		red bell pepper, chopped
1  tablespoon		minced garlic
1  cup		onions, chopped
1  cup		carrots, diced
2		stalks celery,s chopped
8  ounces		sliced mushrooms
15  ounces		tomato sauce
29  ounces		diced tomatoes
12  ounces		tomato paste
3  cups		cubes beef bouillon cube
3  teaspoons		bay leaves
1  tablespoon		dried thyme
1-1/2  tablespoons		dried oregano
1-1/2  teaspoons		dried basil
1/2  teaspoon		crushed red pepper flakes
1  teaspoon		ground black pepper
1  tablespoon		white sugar
1  cup		beef broth
8  cups		Spaghetti

Tip: For nutritional information on all the ingredients in spaghetti just click on each ingredient name. Then adjust the serving size for any spaghetti ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Directions

In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.