2 tablespoons olive oil
2 cloves garlic, crushed
1 cup chopped yellow onion
¼ cup chopped flat-leaf parsley
½ cup dry red wine
1 pound sweet Italian sausage, casing removed
¾ pound ground chuck
7 cups tomato puree or ground canned tomatoes
1 tablespoon each dried oregano and basil
½ teaspoon sugar
Salt and freshly ground pepper to taste
In a large heavy pot or Dutch oven, set over medium-high heat, warm the olive oil for 1 minute. Add the garlic and stir for 1 minute. Add the onion and parsley to the pot. Raise the heat to high. Add the wine and boil rapidly for 2-3 minutes to cook off the alcohol.
Reduce the heat to medium-high and add the sausage, crumbling it with the tines of a fork. Add the ground chuck. Cook and stir until the meat is no longer pink—about 4-5 minutes. Add the tomatoes, oregano, basil and sugar. Bring the sauce to a boil, reduce the heat, and simmer for 1 hour, stirring occasionally.
Makes about 1 ½ quarts sauce. It will keep in the cooler, covered, for 4-5 days. Scale up in direct proportion.