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Ingredients2 h 15 m servings
Original recipe yields 25 servings
- In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours or until sauce reaches desired consistency, stirring occasionally. Discard bay leaves. Serve immediately. Or cool and pour into jars; cover and refrigerate.
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