Midwest Goulash

This tasty goulash comes together quickly… Perfect for a mid-week meal or to inexpensively feed a crowd. Serve over corkscrew pasta with a crispy side salad and some crusty garlic bread for a winning family meal with plenty of leftovers.

Midwest Goulash

• 1 pound extra lean ground beef
• 1 pound ground chicken
• 1 pound mild Italian Sausage
• 1 large Vidalia onion, chopped
• 3 cloves garlic, minced
• 1 15 oz. can tomato sauce
• 1 28 oz. can crushed tomatoes
• 1 jar Bertolli 5 Cheese Pasta Sauce
• 2 tablespoons Italian seasoning
• 2 bay leaves, (remove after cooking)
• 1 tablespoon garlic powder
• 1 teaspoon ground pepper
• 3/4 teaspoon red pepper flakes ( to taste)
• 2 1/2 Tablespoons sugar
• 2 teaspoons seasoned salt
• Small bouquet of fresh type, oregano, basil, rosemary tied in kitchen twine.

Instructions:

• In a large Dutch oven, sauté  ground beef, chicken, and sausage over medium-high heat until browned. (Breaking up the meat into large chunks.) 
• Add garlic and onions and cook until tender.
• Add remaining ingredients.  Simmer until cooked through, about 20 minutes.
• Remove fresh herb bouquet and bay leaves. Serve over pasta or rice with garlic bread on the side. Top with freshly grated Parmesan cheese.