For lasagne or other Italian favorites:
Makes about 8 cups
1 medium onion - chopped
3 large cloves of garlic - chopped
2 Tablespoons olive oil
8 ounces sweet Italian style sausages - casings removed
1 pound ground beef sirlion
1 - 35 ounce can Italian peeled tomatoes - chopped
1 - 28 ounce can tomato puree
6 fresh basil leaves - ripped
salt and pepper to taste
in a large suacepan cook the onion and garlic in the oil over medium heat, stirring occasionally until soft (about 7 minutes).
Stir in the sausage and the meat breaking up the lumps. Salt and pepper to taste. Cook stirring often until the meat is nicely browned and crumbly. If there is excess fat, drain the mixture.
Add the tomatoes and puree, then add about 1/2 cup of water to each can, swish around and put into the mix. Salt and pepper to taste again.
Partially cover the pan and bring the sauce to a simmer. Reduce the heat to low and cook stirring occasionally until the sauce is thickened and the oil has separated from the tomatoes. about 1 1/2 hours.
Stir in the basil and cook about 5 minutes more. Serve immediately or cool and covered it can be refridgerated up to 3 days. This sauce freezes well too.