Directions

1. In a large Dutch oven and working with half at a time, cook and stir beef and sausage over medium-high heat until browned. Drain fat. Remove beef and sausage from pot; set aside.
2. In the same Dutch oven heat oil over medium-high heat. Add mushrooms, onions and garlic; cook and stir until tender. Add pepperoni, seasoning and oregano; cook and stir 2 minutes more.
3. Remove and discard bay leaves. Spoon sauce on pasta, and serve.
4. Add bay leaves, tomatoes and cooked beef and sausage to vegetables; stir to combine; bring to boiling. Reduce heat; simmer, covered, 2 to 3 hours or until thickened to desired consistency, stirring occasionally. Season with salt and pepper to taste.