“The original recipe for this very meaty sauce is in Betty Crockers "Italian Cooking" book by Antonio Cecconi. I've added a few tweaks to make it more to my family's tastes.”
READY IN:
1hr 15mins
SERVES:
6-8
YIELD:
6 cups sauce
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute the onion in the olive oil until the onion starts to get shiny.
  2. Stir in sausage and ground beef. Brown completely. Drain off any excess oil.
  3. Add in red wine, heat to boiling. Reduce heat to a simmer.
  4. Stir in tomatoes, tomato paste, and all spices and sugar.
  5. Simmer for an hour, stirring occassionally.

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