A great spaghetti sauce for once a month cookers. Can be used for pasta dishes and sauce.

1/2 lb bulk Italian sausage (mild or hot)
1/2 lb ground beef
1 1/2 cups finely chopped onions
1 (12 ounce) can tomato paste
3 (28 ounce) cans Italian-style tomatoes or plain crushed tomatoes in puree
2 cups water
4 teaspoons minced garlic (4 cloves)
4 bay leaves
2 tablespoons sugar
4 teaspoons dried basil
2 teaspoons dried oregano
4 tablespoons chopped fresh parsley
2 teaspoons salt

In pot, brown ground beef and sausage with onions until completely brown. Drain fat.

Add remaining ingredients, bringing to a biul. Reduce heat, loosely cover and simmer for two hours, making sure to stire occasionally.

Allow to cool completely, then package in Ziplocs or plastic containers in serving sizes.

To use: thaw in refrigerator or defrost in microwave, then heat in pan.