LIAM'S SPAGHETTI SAUCE

2 Tbsp. olive oil

4 cloves garlic, minced

1 green pepper, chopped

1 lb. fresh mushrooms

1 lb. ground round

1 lb. sausage meat

1 qt. can Italian plum tomatoes

2 - 6 oz. cans tomato paste

2 Tbsp. parsley, minced

1 tsp. oregano

1 Tbsp. salt

1 tsp. pepper

Heat oil in heavy skillet and in it cook garlic, green pepper, onion and mushrooms until tender, remove from pan and set aside. Cook sausage meat with seasoning already in

skillet until lightly browned, breaking it up with a fork. Drain. Return to pan and add ground round and reserved vegetable mixture, cooking until meat is no longer pink. Blend in the remaining ingredients and simmer for about 2 hours. Serve over

spaghetti with hot French bread.