Spaghetti Sauce from Carmen

Spaghetti Sauce From Carmen Davis
4 cups water 
1 lb mild italian sausage 
1 lb ground beef 
2 6oz cans tomato paste with spices 
1 14.5 oz can diced tomatoes with spices 
small can sliced olives 
small can mushroom pieces and stems 
2-4 cloves garlic, minced 
1/2 tsp pepper 
1 tsp salt 
2 Tb italian spices 

Brown meat in large sauce pan then add all other ingredients and simmer at least 1/2 hour (we usually try for at least a couple hours)

Almost no knead bread from Carmen

Almost No Knead Bread (the Carmen version) 
 3 cups flour 
1/4 tsp instant or rapid rise yeast 
1 1/2 tsp salt 
1 tsp sugar 
1 1/4 cups room temp water 
1 Tb white vinegar 
Whisk dry ingredients together in large bowl, then fold in water and vinegar with a rubber spatula until the dough comes together and looks shaggy. Cover with plastic wrap and let sit at room temp for 8-18 hours 
Lay a large sheet of parchment paper on a 10 inch skillet and spray with veggie oil spray Turn dough out onto a floured surface and knead 10-15 times to form a smooth ball then transfer seam side down to center of parchment paper Mist with veggie oil spray and cover loosely with plastic wrap, let rise at room temp till doubled, about 2 hours 
Adjust an oven rack to next to lowest position and place a large covered enamel pot on the rack and preheat to 425 F Lightly flour the top of the dough and score with a sharp knife Carefully remove pot from oven and remove lid, pick up the parchment paper and lower it with the dough into the hot pot letting excess parchment hang over the edge Place lid on pot and place in the oven for 25-30 minutes Remove lid and continue baking another 2 or 3 minutes till the crust is a golden brown Transfer bread to a cooling rack and cool for about 2 hours before serving