Betty's Spaghetti Sauce

1 lb Ground Beef
1 lb Italian Hot Sausage
1 lb Italian Sweet Sausage
1 Green Pepper
2 Medium Onions
1/4 - 1/3 Cup Oregano
1 Cl (3 or 4) Garlic
1 tsp-1 tbsp Salt
1 tbsp Sugar
Red Pepper (couple of shakes)


Cook meat until browned. Remove from pan, drain off most of the fat. In the remaining fat, saute chopped pepper, onion and garlic until softened. Add meat back into the pot, add remaining ingredients and cook briefly to combine ingredients. Continue as below.

Add:
1 lg tomato (cut up and drained)
2 14oz cans tomato sauce
2 6oz cans tomato paste
2 - 4 oz sliced mushrooms (drained)
Wine ( 1/4 cup or less)

Simmer 3-4 hours, stirring occasionally.

I remember this from childhood as being the BEST spaghetti sauce ever. I hope I still like it.

EDIT: Oh, yes. It's still amazing. I think I used more wine than stated. And Betty's recipe called for 1/2 stick butter, I assume to saute the onion/pepper in- I just used fat from the meats. This is a perfect sauce for freezing.

Peanut Sauce (for chicken or noodles)

1/3 cup peanut butter
1 tsp garlic powder
2 T. lemon juice
2 T. soy sauce
1 tsp sugar
1/3 cup sugar
dash of cayenne pepper

Mix well and microwave for 30 seconds.

Pesto

2 cups fresh basil leaves, firmly packed
3 cloves garlic
1/2 cup pine nuts
1/2 cup chopped fresh parsley
3/4 cup grated parmesan cheese
1 tsp salt
1/2 tsp ground pepper
2/3 cup olive oil

Place all ingredients except oil in food processor or blender and process until finely chopped. With processor still running, pour oil in slowly.

Store in refrigerator.