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This sauce is full of Italian flavors! It will make enough to coat 2 pounds of spaghetti, but I usually just use it for one pound of spaghetti and then we dip bread in the leftovers. It keeps well in the fridge for 4-5 days or in the freezer for a few months.
INGREDIENTS
- 1/2 pound ground beef
- 1/2 pound ground pork see notes
- 1 medium onion finely diced
- 6 cloves garlic minced
- 56 ounces canned crushed tomatoes
- 6 ounces tomato paste
- 2 tablespoons Italian seasoning
- 1 tablespoon sugar or to taste
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
INSTRUCTIONS
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In a large pot over medium heat, cook the ground beef and pork until no longer pink. Do not drain.
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Add the onion and garlic to the pot with the meat and cook over low heat until the onions are soft and the garlic is fragrant.
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Add the remaining ingredients to the pot and simmer, uncovered, stirring occasionally, for 2-4 hours.
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Taste and add additional sugar, salt, or red pepper as desired.
