Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Italian sausage |
| 1 pounds | Ground beef |
| 1 \N | Large onion; chopped |
| 12 ounces | Tomato paste |
| 3 cans | (28 oz) crushed tomatoes |
| 2 cups | Water |
| 4 \N | Garlic cloves; minced |
| 4 \N | Bay leaves |
| 1 tablespoon | Sugar |
| 4 teaspoons | Basil |
| 2 teaspoons | Oregano |
| 4 tablespoons | Fresh parsely |
| 2 teaspoons | Salt |
Remove sausage meat from casings and crumble into a skillet. Saute, add onions, garlic & beef, and continue cooking until the meat is no longer pink. Drain any excess fat. Press the crushed tomatoes through a sieve to remove skins and seeds. Add remaining ingredients and simmer for two hours, stirring occasionally. Yield: 12 cups sauce. Prep time: 25 minutes. Cook time: 2 hours.
Recipe by: Lynn Nelson (Busy Cooks: ) Posted to TNT Recipes Digest by Lynn Nelson <lynnn@...> on Feb 14, 1998