Bill

In a skillet put in a bit of olive oil and the garlic. Heat that up a little then brown the sausage and beef in the garlic and oil on medium heat. Break the meat up as much as you can while browning it. This will brown it faster and give you little chunks of meat.

Once the meats are brown add all of the tomato stuff. Stir it well to incorporate the paste. Once the tomato stuff is all in there macerate and stir in the dried herbs in order (basil, parsley, then oregano). I just crush the herbs in the palm of my left hand with the ball of my right. Once they are all stirred in well bring to a low boil and let simmer until you're ready to use it.

This is more than enough sauce for a standard box of spaghetti noodles. It reheats in the microwave very well.

Preheat oven to 350F. Cook noodles al dente. While noodles are cooking do the following:

1. Empty bag of vegetables into strainer and rinse under cool water to remove any ice.
2. Mix vegetables, sour cream, tuna (including as much tuna juice as you'd like for taste), cream of mushroom soup, and milk in a large bowl. I just use the can, after I get the soup out of it, to measure the milk. It is easy for this recipe to end up a little dry do add some extra sour cream or milk if you want. This isn't a baking recipe so you've got some freedom to experiment.

Once noodles are cooked:

1. Strain noodles
2. Mix noodles with rest of mixture.
3. Pour entire mix into a 9x11 casserole dish
4. Spread mix evenly to fill entire dish.
5. Top with layer of breadcrumbs.
6. Put casserole in oven for 1 hour.
7. Remove, let cool, serve, and enjoy.

This is a pretty simple recipe. I just wanted to see how this kind of post worked on my site. I may add a photo the next time I make it.