Garden Veggie and Meat Spaghetti Sauce

Before beginning, wash all the vegetables and arrange all the tools and equipment for easy and convenient access and use. Consider using your kitchen table or kitchen island to set everything out on.

Process all the tomatoes in your food process until smooth. Don't worry about chopping them up first if the mouth of your food process is big enough. Don't worry about separating the seeds from the tomatoes, either, because they'll cook in with the rest of the ingredients and be barely noticeable. Pour the puree into the Dutch oven (or stockpot).

Measure out all dry ingredients and place them into a small ball. Set aside for later.

Finely chop the yellow onion, bell pepper, and mushrooms on the plastic cutting board using a sharp chopping knife.

Heat the olive oil in the medium frying pan on medium-high heat and add the vegetables. Toss them with the wooden spatula until the onions are translucent, and then press the two garlic gloves into the mixture. Toss for another two minutes. Pour into Dutch oven.

Fry the ground beef and sweet Italian sausage until no longer pink, and drain into colander. Pour into Dutch oven.

Add the tomato paste and water; stir thoroughly.

Cook on low for three hours, and then start skimming the oil off the top of the sauce using the turkey baster or soupspoon. Place the liquid into a small bowl to either discard or use in soup stalk. This will help thicken the sauce as it cooks down.

Add the dry ingredients and continue cooking for one more hour to ensure the "raw tomato" taste has cooked off.

Serve over your favorite pasta. Freeze or pressure can leftover sauce.