Chunky Spaghetti Sauce

I love this recipe for spaghetti sauce!  It is so delicious!  My favorite way to make it is in an enameled cast iron pan on the stovetop, but it also works great in a crockpot if you are going to be away from home all day.  It makes 4 quarts of spaghetti sauce- one for now and three for the freezer.  I LOVE recipes like that!  One quart is about right for about 3/4 -1 lb. of spaghetti or other pasta.

Chunky Spaghetti Sauce
Brown together in an enameled cast iron pot (or large fry pan if you are going to use a slow cooker):
1 1/2- 3 lbs. sweet sausage and/ or ground beef (you can use a mixture.  We like it with all sausage and like to use the full 3 lbs.)
1 large onion, diced
1 large green pepper, diced
When browned, add crushed or minced garlic and brown.
Drain the grease through a colander, then put all back in the pot or transfer to the crockpot.  Add:
2 jars or cans spaghetti sauce of choice
1- 28 oz can crushed or diced tomatoes (or one 14 oz. can of each)
1 can tomato paste
1/4 cup brown sugar
2 T. Italian seasoning
1 pkg. spaghetti seasoning
1 T. Worcestershire sauce
1 tsp. beef bouillion

Cook on low for several hours.  About an hour or 2 or 3 before you want to eat, add:
8 oz. mushrooms, sliced
1-2 jars artichoke hearts, mostly drained
1 can olives, drained and sliced

Continue cooking until the mushrooms are cooked and all is blended together.
Fill three quart jars, leaving 1/2 inch headspace.  When cooled, put in the freezer (or share.)

Serve over cooked, hot pasta with lots of grated Parmesan cheese.