MICHELLE’S SPAGHETTI SAUCE

1 pound ground beef

1 pound mild Italian sausage

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1 tablespoon olive oil

2 28-ounce cans crushed tomatoes

1 15-ounce can tomato sauce

1 6-ounce can tomato paste

1/2 cup water or beef broth

2 tablespoons brown sugar

1 tablespoon Italian seasoning

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon crushed red pepper flakes, optional

1 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

1 bay leaf

Cooked spaghetti, for serving

Freshly grated Parmesan and chopped parsley, for garnish

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add chopped onion and cook until softened, about 4-5 minutes. Stir in garlic and cook for another 30 seconds. Add ground beef and Italian sausage. Cook until browned, breaking the meat into small pieces as it cooks. Drain any excess grease. Stir in crushed tomatoes, tomato sauce, tomato paste and water or beef broth. Add brown sugar, Italian seasoning, basil, oregano, garlic powder, onion powder, red pepper flakes, salt, pepper and bay leaf. Bring sauce to a gentle simmer. Reduce heat to low, partially cover pot and cook for 2-3 hours, stirring occasionally. Remove bay leaf and adjust seasonings before serving.