Instructions

• Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 cup chopped onion and 1/4 cup chopped red bell pepper and sauté until the onion is translucent, stirring occasionally.
• Add 48 ounces marinara sauce, 16 ounces crushed tomatoes, and 1/4 cup finely chopped hot cherry peppers to the pot. Increase heat until the sauce begins to bubble, then reduce to low to maintain a gentle simmer.
• While the sauce comes to a simmer, brown 1 pound ground beef and 1 pound ground Italian sausage in a separate large skillet over medium-high heat, breaking the meat into pieces as it cooks until no pink remains.
• Drain any excess fat from the skillet, then transfer the browned meats to the pot with the simmering sauce.
• Add 1/2 cup finely chopped pepperoni and 1 teaspoon Italian seasoning to the sauce, stir to combine, and continue to simmer, uncovered, for about 20 minutes, stirring occasionally.
• While the sauce simmers, cook 1 pound dry thick spaghetti according to the package instructions in a separate pot; drain the spaghetti when done.
• Taste the sauce and add salt and pepper to taste. Serve the sauce over the cooked spaghetti.