3 jars Your favorite spaghetti sauce (for this recipe we used 2 jars of Prego® mushrom and 1 jar Prego® garden vegetable medly)
2 pounds ground beef
1 pound (roll) breakfast sausage
black pepper
italian seasoning
sugar
2 cloves garlic (minced)
Instructions
Brown the ground beef and sausage and minced garlic together until the meat is fully cooked. Drain the grease.
Put the meat mixture back in the pot and add the 3 jars of sauce. Shake pepper and italian seasoning on top of the sauce to lightly cover the top of the sauce. Add about 1/8-1/4 cup sugar. Stir all together.
Bring to a low simmer and cook until completely warm all the way through.
Notes
The sugar in the sauce reduces the acidity of the tomatoes.