Cooking Instructions:

• In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 3-4 minutes, or until the vegetables become soft and the onion is translucent.
• Add the ground beef and Italian sausage to the skillet. Break the meat apart with a wooden spoon and cook until browned, approximately 5-7 minutes. Drain any excess fat, if necessary.
• Stir in the finely chopped pepperoni and cook for an additional 2 minutes, allowing the flavors to meld together.
• Pour in the marinara sauce and crushed tomatoes. Stir to combine all the ingredients thoroughly.
• Add the finely chopped hot cherry peppers, Italian seasoning, and season with salt and pepper to taste. Allow the sauce to simmer on low heat for 20-30 minutes, stirring occasionally.
• While the sauce simmers, bring a large pot of salted water to a boil. Add the dry thick spaghetti and cook according to the package instructions until al dente. Drain the spaghetti in a colander.
• Once the sauce has thickened and the flavors have developed, serve it over the cooked spaghetti. Garnish with freshly grated Parmesan cheese and additional chopped cherry peppers, if desired.