Ingredients

The following ingredients have 4 Servings
  • 1 pound bulk Italian sausage
  • 1 pound lean ground beef
  • 1 large sweet onion (peeled and diced)
  • 5 cloves garlic (peeled and minced)
  • 2 tablespoons granulated sugar
  • 2 teaspoons dried Italian seasoning blend
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup fresh parsley (chopped)
  • 12 ounces tomato paste
  • 28 ounce can crushed tomatoes
  • 15 ounce can diced fire roasted tomatoes
  • 1/2 cup chicken broth

Instruction

  • Heat a large pot or Dutch oven over medium-high heat. Add the sausage and beef into the pot and break it up with a wooden spoon or spatula. Add in the onion and cook, stirring often, until the meat is fully browned and no pink remains. Add the minced garlic and cook for 1 minute. Drain off the excess fat.
  • Reduce heat to medium and add in the sugar, Italian seasoning, salt, pepper, and parsley.
  • Add in the tomato paste and stir to well to combine.
  • Add the crushed tomatoes, diced tomatoes with the liquid, and chicken broth. Stir well until combined.
  • Bring the sauce to a simmer, then cover the pot with a lid and reduce heat to low. Simmer the sauce for at least 1 hour or up to 4 hours for the best flavor and consistency. Stir occasionally to prevent the sauce from burning at the bottom of the pot.
  • Tip: if the sauce becomes too thick, add more chicken broth 1/4 cup at a time until the desired consistency is reached.
  • Serve the sauce hot over pasta.