Italian spaghetti sauce

This is a combination of my Italian grandmother's pasta sauce passed down from her family, my parents adaptations, and finally my own tweaks. I like mine a bit spicy and sweet, but you can edit this by using only a teaspoon of red pepper flakes, more, or less, as well as changing the amount of sugar you use. Dry herbs work fine as well as fresh, just taste as you go! Start with small dashes of this or that, you can always add more to taste.

Renee O'Neal @cook_2953586

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Ingredients

1 hour

10 servings

sauce
1 lbAngus ground beef
1 lbmild Italian sausage
2 cancrushed or diced tomatoes
4 cantomato sauce
1 cansmall can tomato paste
1 largeyellow onion
1 largered bell pepper
1 bunchfinely chopped basil
2 clovegarlic
2 tspsalt
1 tspblack pepper
1crushed red pepper flakes
3 tbspbrown sugar
2 tspdry oregano
1/2 cupred wine (zinfandel, cab, merlot

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Steps

1 hour

1

Mince garlic, onion and red pepper finely using a food processor on pulse.
2

In large pot, brown all meat, breaking it up as it cooks. Drain half the fat. Add onions, garlic and pepper and continue cooking on med/high until veggies soften.
3

Add diced tomatoes, tomato sauce, tomato paste, and wine. Bring to a boil, then reduce heat to a simmer.
4

Add all remaining ingredients to taste, and simmer for at least an hour while stirring occasionally.