1 pound bulk italian sausage

1 pound ground beef

1 cup chopped onion

1 pound fresh mushrooms, sliced

1 (46 oz) can v-8 juice

1 (6 oz) can tomato paste

1 teaspoon sugar

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon worcestershire sauce

1/2 teaspoon dried basil

1/2 teaspoon pepper

sour cream, optional

in a large saucepan, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. stir in the mushrooms, v-8, tomato paste and seasonings. bring to a boil. reduce heat; cover and simmer for 1 hour. garnish with sour cream if desired.

8 servings