Lazy Days

Everyone has those days that they come home...No, strike that, driving in the car on the way home...that's when it hits you: You have had an incredibly busy day, and you still have to cook dinner. Fabulous. I had such a day recently, and decided that spaghetti would be on the menu. I had forgotten to find a new recipe for the evening and a nice big bowl of spaghetti sounded so much better than dealing with the flurry of rushed recipe reading that was my alternative.
Now, the spaghetti sauce that I make does not come out of a jar...oh no. But it's still easy, and tasty, and yum yum yummy. This is a Kelsey original that I have been working on for the last couple of years, and it's getting pretty close to perfect. Now, I don't use measurements when I'm cooking on my own, so these are my best guesses.

1 lb. ground beef
1 lb (or 1 roll) Jimmy Dean Sage Sausage
8 oz. crimini mushrooms, sliced
1 can of crushed tomatoes (28 oz.)
1 can of diced tomatoes (14.5 oz.)
1 can of tomato sauce (14.5 oz.)
1 tsp. garlic powder
1 tsp. oregano
1 tsp. rosemary
1 tsp. basil
2 tsp. thyme
1 bay leaf
1/2 tbsp. brown sugar
salt & pepper to taste

First, brown the beef and sausage, adding the sliced mushrooms when the meat is almost down. Drain the meat and then add the rest of the ingredients, blending well. I let this all simmer for at least 30 minutes. The time will help the sauce thicken and really allow the flavors to develop. I correct the seasoning as the sauce cooks down, which means, I taste the sauce and add salt/pepper as needed while it cooks.
When the sauce has about 10 minutes left to cook, I put the water on to boil for the pasta. Angel hair is my personal favorite, but this sauce is great on anything. Salt the pasta water heavily, this helps give the pasta flavor while is cooks. Also, I add about a tablespoon of olive oil to the water. This helps prevent the pasta from sticking together. Angel hair doesn't take long to cook, so watch it closely. You can choose to serve the sauce spooned over the top of the pasta after serving, or you can drain the pasta before it reaches the optimal 'al dente' and toss the pasta with the sauce while it finishes cooking. This technique allows the flavors integrate.
I serve with garlic bread and Parmesan cheese. Add a nice red wine and you are all set!
I truly hope you enjoy this sauce. I'm quite proud of it. As always, happy cooking...because I certainly am. And don't forget to take out the bay leaf!!
Bon Appetit!