Meat Sauce (with sausage)

Spaghetti sauce, meat sauce, tomato sauce, ragu, bolognese- so many names for variations of the same thing.  This one better classifies as a ragu (meat sauce) than a bolognese (specific type of ragu), and it doesn't require the day-long cooking that a good bolognese does.  Pasta sauce is a common occurrence in this apartment, as it's easy to make in large quantities and freeze for later.

Meat Sauce with Sausage

Serves 8-12

Ingredients:

1 lb bulk Italian sausage (ideally without fennel)

1 lb ground beef

1 large onion, diced

6-8 cloves garlic, minced

28 oz whole Italian peeled plum tomatoes

2 cans of tomato sauce, one 28 oz and one 12 oz (my family always uses Dei Fratelli)

At least 8-10 large leaves fresh basil, more to taste, torn or cut into smaller pieces

2 Tb fresh chopped oregano

pinch salt

generous freshly ground black pepper

¼ to 1/3 C olive oil

1.  Brown sausage and beef in a large pot over medium-high heat, then drain and set aside

2.  In the same pot, add the olive oil and heat over medium-high.  Then add onions, garlic, and a pinch of salt.  Cook until onions are near translucent.

3. Add beef and sausage back to the pan, and add plenty of black pepper.  Cook for 1-2 minutes.

4. Add tomato sauce and peeled tomatoes, and break the tomatoes with a spoon.

5. Add basil and oregano.

6. Bring to a simmer then lower heat to low so that an occasional bubble pops through.

7. Simmer uncovered on low heat, stirring occasionally, for 1.5-2 hours.

Serve with pasta (we're partial to penne here) and freshly grated parmesan!