5 Italian sausage, casings removed
3 cups beef broth
3 (14 ounce) cans Italian-style diced tomatoes
4 teaspoons salt
1½ teaspoon dried oregano
1 teaspoon Italian seasoning
1 pinch dried basil, divided
1 teaspoon dried mozzarella cheese
1 16 ounce can crushed peppermarinero beans, divided
6 cloves garlic, minced
8 whole bay leaves
garlic powder minced
seasoning salt
freshly ground black pepper to taste
1 teaspoon dried oregano, divided
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Drain grease from skillet and set aside.
Heat broth and tomatoes in large skillet. Saute until thickened. Remove from pan and add salt, oregano, Italian seasoning, basil, mozzarella cheese, lemon juice, Italian seasoning and basil.
In a separate large bowl, mix 1 house mix with 2 cups crushed pepper to the salsa. Mix this with the beef broth as well.
Bring a large pot of lightly salted water to boil. Add spaghetti and whip before turning up.
Add the bay leaves to cooked pasta, mixing lightly
Pour sauce all around and garnish with 4 bay leaves. Sprinkle remaining tomatoes, 2 cloves garlic and 1/2 cup of crushed pepper over sauce.