Ingredients
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1 lb ground beef
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1 lb link Italian sausage
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3 (8 ounce) cans tomato sauce
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2 (8 ounce) cans tomato paste
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1 (14 ounce) can diced tomatoes (drained)
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1 cup bell pepper (diced)
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1 cup red wine
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3 garlic cloves (minced)
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2 tablespoons olive oil
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1 -2 tablespoon sugar
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3 teaspoons basil
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1 teaspoon black pepper
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2 teaspoons marjoram (dried)
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2 teaspoons thyme
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1 teaspoon salt
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1 teaspoon paprika
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2 tablespoons mozzarella cheese (grated)
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2 tablespoons parmesan cheese (grated)
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1 teaspoon cornstarch
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1 tablespoon water
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1 1/2 cups onions (diced)
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1 cup mushroom (sliced)
Instructions
- Brown ground beef, season to taste with salt and pepper, drain and set aside.
- Cut link sausage up into meatball size pieces, brown, drain, and set aside. I use Thomasville Hot. If making sauce for lasagna, remove sausage from casings and brown with the ground beef.
- Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
- Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Omit mushrooms if making sauce for lasagna.
- Simmer on medium low for at least one hour, stirring occasionally.
- When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
- When cheese is incorporated, and sauce has thickened, serve over your choice of pasta or use as a meat filling for lasagna.