Ingredients
- 1/2 Tbs olive oil
- 1/2 peeled and medium diced white onion
- 2 clove finely minced garlic
- 2 Tbs red wine
- 1/4 lb italian sausage
- 1/4 lb beef
- 14 oz can crushed tomatoes
- 1/2 Tbs oregano
- 1/2 Tbs dry basil
- 1/2 c grated parmigiana/romano cheese
- 1/2 Tbs balsamic vinegar
- 1 Tbs chopped parsley
- sugar/salt/pepper to taste
- 1 Tbs tomato paste
Instructions
Add the olive oil to a very large pot over low heat and cook the onions until they are deep brown and caramelized, which takes about 30 to 40 minutes.
Add the garlic and cook for 30 to 45 seconds or until fragrant.
Deglaze with red wine and cook over low to medium heat until the amount of liquid is reduced by one-half, about 5-7 minutes.
Add the sausage and ground beef and cook over medium heat until cooked throughout. There should be no pink while stirring often to break up any large chunks.
Put in the tomatoes, oregano, and basil and cook over low heat for 30 minutes.
Finish by stirring in the cheeses, parsley, and balsamic vinegar and adjusting the seasonings with salt and pepper and sugar, if needed.
Lastly, thicken it by stirring in tomato paste until it is to your desired thickness. This is optional.
Toss with cooked spaghetti and serve.
Notes
This sauce will get better with time. It
can simply be ready to eat in under 70 minutes, but if you let it simmer
for several hours over low heat, the ingredients will have more time to
infuse, making the overall flavor more intense and delicious. It will
be far better to wait that long the next day.