For the Sauce:
1 1/2 lbs ground beef
1 1/2 lbs bulk Italian sausage
6 oz pepperoni, chopped
2 large onion, chopped
1 medium green bell pepper, chopped
garlic cloves, minced
3 cans (28 oz.) whole tomatoes, cut up, undrained
3 cans (6 oz.) no-salt added tomato paste
16 oz tomato sauce
1 cup water
1 container (8 oz.) fresh mushrooms, sliced
1 cup pimiento stuffed olives, sliced
1 cup pitted ripe olives, sliced
3 medium carrots, finely chopped
2 tsps Italian seasoning
2 tsps fresh oregano leaves
bay leaves
1 1/2 tsps salt
1/2 tsp ground black pepper
1/2 tsp ground cinnamon (optional)
  For the Spaghetti:
48 oz Skinner®® Spaghetti
6 Tbsps olive oil
  grated Parmesan cheese (optional)

Cooking Directions:

1.  In large Dutch oven or stockpot, combine ground beef, sausage, pepperoni, onions, green pepper and garlic. Cook until meat is brown; drain.

2.  Stir in remaining ingredients, except spaghetti, olive oil and Parmesan cheese. Bring to boil. Reduce heat. Simmer, uncovered, until desired consistency, stirring occasionally.  For best flavor, cook meat sauce 4 to 8 hours.  Sauce may be prepared in advance and refrigerated for 1 to 2 days.

3.  Prepare three (16 oz) spaghetti packages in one pound batches according to package directions; drain. Add olive oil; toss to coat.

4.  Serve meat sauce over hot spaghetti. Garnish as desired. Serve with Parmesan cheese.