Ingredients
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1 (102 ounce) can tomato puree
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2 (6 ounce) cans tomato paste
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1 (16 ounce) container mushrooms, sliced
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2 lbs hamburger (or 1 lb hamburger and 1 lb. Jimmy Dean sausage)
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1 lb italian sweet sausage or 1 lb hot Italian sausage link
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2 garlic cloves, chopped
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2 bay leaves
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1 teaspoon dried basil
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7 dashes Tabasco sauce
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1 tablespoon salt (to taste)
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parmesan cheese
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4 large onions, chopped
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2 teaspoons dried Italian seasoning
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1/2 teaspoon red hot pepper
Instructions
- In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle. When done, drain all the grease. Set aside.
- Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy).
- Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
- Add the Red wine, if using.
- Add salt to taste, starting with 1 T.
- Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
- Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
- A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
- Serve with your favorite pasta.
- Sprinkle with freshly grated Parmesan, if desired, and enjoy!