Ingredients:
1 tablespoon olive oil
2 onions, diced
1 zucchinis, diced, optional
2 carrots diced, optional
1 green bell peppers, diced
8 garlic cloves, minced
2 pounds ground beef
1 pound Italian sausage, bulk or removed from casing
3 14 ½ ounce cans diced tomatoes, do not drain
4 6 ounce cans tomato paste
2 14 ½ ounce cans tomato sauce
3 tablespoons sugar
1 good handful fresh parsley, chopped
2 teaspoons dried basil
2 teaspoons dried oregano
2 bay leaves
1 teaspoon fennel seed
1 teaspoon kosher salt
1 teaspoon pepper
Pasta
Directions:
In a Dutch oven or stock pot, add olive oil and cook the vegetables and garlic until soft and fragrant, about 1o minutes.
Crumble in beef and sausage and cook over medium heat until meat is browned. Drain any excess fat off using a colander.
Stir in the tomatoes, tomato paste, tomato sauce, sugar and seasonings. Cover and simmer on low for 2 hours. Discard bay leaves. Serve with pasta and crusty bread.
Makes about 3 quarts. Freezes well up to 2 months.
Cooks note: You can add cooked meat and vegetables with remaining ingredients to a crock pot and set to low when you go to work. Cook your pasta when you get home. Dinner is ready in a flash!
