Ingredients
2 (28 ounce) cans plum tomato puree
1/2 pound hot Italian sausage, sliced into bite-sized pieces
1/2 pound mild Italian sausage, sliced into bite-sized pieces
2 pounds ground chuck
salt to taste
ground black pepper to taste
1 large onion, diced
3 cloves garlic, diced1
1/2 cups water
1 (12 ounce) can tomato paste
1/4 cup grated Parmesan cheese
1 tablespoon dried basil, or to taste
1 tablespoon dried oregano, or to taste
1 tablespoon dried parsley, or to taste
Directions
Heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.
Heat a skillet over medium heat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.
Cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat mixture.
Stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. Sprinkle Parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.
Very easy to put together from start to finish. I will say I foobarb’ed with the Italian Sausage links, I used Hot Turkey Polish Sausage instead. Even though it worked out well. I’ll have to try to use the italian sausage links the next time. Ours had a bit of a bite to it was, just a little acidic not much just a tad. However, my littliest one said she like “stagetti night” and was prouf of it 😉 Thank you
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