This revamped spaghetti sauce recipe brings a delightful twist to the classic, enhancing flavors and simplifying the process.
Cook the sausage and beef in a skillet over medium heat until browned and fully cooked.
Use a wooden spoon to break up the meat into small pieces as it cooks.
In a stock pot, sauté the onion, garlic, mushrooms, and green pepper until softened.
Add a pinch of salt to help the vegetables release their moisture.
Add the tomato sauce, tomato paste, parsley, oregano, bay leaf, Worcestershire sauce, and Tabasco sauce to the pot.
Stir well to ensure the tomato paste is fully incorporated.
Simmer the sauce over low heat for 20 minutes, stirring occasionally.
Cover the pot partially to prevent splattering while allowing steam to escape.
Add the cooked meat to the sauce and stir to combine.
Taste the sauce and adjust seasoning if needed.
Serve the sauce over cooked spaghetti noodles and garnish with fresh parsley.
Sprinkle with grated Parmesan cheese for an extra touch.
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