1 pound lean ground beef
2 tablespoons brown sugar
1 teaspoon ground black pepper
4 Spicy Italian sausage links with green pepper
1 dash paprika
2 teaspoons dried basil
1 dash dried rosemary
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried oregano (optional)
1 small onion, chopped
1 (8 ounce) can tomato paste
1 (2.5 ounce) can tomato paste with green chile peppers
1 cup water
1 tablespoon Worcestershire sauce
1 tablespoon dried minced onion
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
1 teaspoon dash garlic powder
1/4 teaspoon dried rosemary
1 dash hot pepper sauce
1 (16 ounce) can tomato soup
Fry the ground beef over a skillet or frying pan until browned on all sides. Drain the grease, and set aside.
Cook sausage in a large saucepan until evenly brown. Drain grease and set aside.
Heat 2 tablespoons brown sugar, brown sugar, and pepper in a small saucepan over low heat. Stirring constantly, bring the sugar mixture to a simmer and cook for 2 minutes, stirring constantly. Remove from heat, strain sausage, and set aside.
In a medium bowl, mix the seasoning, basil, rosemary, garlic powder, oregano, oregano (optional), basil, rosemary, garlic powder, paprika, basil, rosemary, garlic powder, paprika (optional), and olive oil.
Stir the tomato paste, tomato paste with green chiles, tomato soup, tomato soup, tomato soup, tomato soup, tomato soup, tomato soup, tomato soup, tomato soup, tomato soup, and tomato soup into the pan. Return the pan to the heat. Mix in enough water to make the mixture thick and creamy.
Return the meat mixture to the pan. Simmer over medium heat for about 30 minutes, stirring occasionally, until the meat is falling off the bone. Mix in the tomato paste, tomato paste with green chiles, tomato soup, tomato soup, tomato soup, tomato soup, tomato soup and tomato soup. Stir the brown sugar mixture into the meat and meat mixture. Return the mixture to the heat.
Return the meat mixture to the pan. Stirring constantly, color sausage and cook, stirring frequently, until browned. Drain, cut into small pieces. Top with the tomato paste, tomato paste with green chiles, tomato soup, tomato soup, tomato soup, tomato soup, tomato soup and tomato soup. Refrigerate for about 4 hours.