Italian Pasta Sauce

From Taste of Home Fall 2008

3 hot Italian sausage links (4oz each), cut into 1/2" slices

1 lb lean ground beef

1 small onion, finely chopped

2 garlic cloves, minced

2 cans (15oz each) tomato sauce

1 can (14.5oz) stewed tomatoes

1 2/3 C crushed tomatoes in puree

1 can (6oz) tomato paste

1 1/2 tsp sugar

1/8 tsp pepper

2 Tbsp minced fresh parsley

1 1/2 tsp minced fresh oregano or 1/2 tsp dried

Hot cooked pasta

In a large skillet, cook sausage over medium heat until meat is no longer pink; drain.

Meanwhile, in a Dutch oven over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain.  Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper.  Stir in sausage.

Bring to a boil.  Reduce heat; cover and simmer for 2 hours, stirring occasionally.  Stir in parsley and oregano.  Serve desired amount with pasta.  Cool remaining sauce; transfer to freezer container.  Freeze up to 3 months.