Ingredients
3/4 pound hot Italian sausage links, cut into 1/2-inch slices1 pound lean ground beef (90% lean)1 small onion, finely chopped2 garlic cloves, minced2 cans (15 ounces each) tomato sauce1 can (14-1/2 ounces) stewed tomatoes1-2/3 cups crushed tomatoes in puree1 can (6 ounces) tomato paste1-1/2 teaspoons sugar1/8 teaspoon pepper2 tablespoons minced fresh parsley1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oreganoHot cooked pasta
Preparation
In a large skillet, cook sausage over medium heat until meat is no longer pink; drain. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper. Stir in sausage. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
Stir in parsley and oregano. Serve desired amount with pasta. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
