Categories: Pasta
Ingredients
- 4 lbs. ground beef
- 1 lb. bulk Italian sausage
- 1 large onion, finely chopped
- 3 celery ribs, finely chopped
- 4 garlic cloves, minced
- 2 tbsp. olive oil
- 3 cans (28 oz. each) crushed tomatoes in puree
- 3 cans (6 oz. each) tomato paste
- 3 cups chicken broth
- 1 lb. fresh mushrooms, sliced
- 3/4 cup minced fresh parsley
- 1 tbsp. sugar
- 2 to 3 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground allspice
- Hot cooked pasta
Directions
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In a Dutch oven, cook beef in two batches over medium heat until no longer pink; drain and set aside. Cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery and garlic in oil until vegetables are tender.
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Return beef and sausage to the pan. Stir in next 9 ingredients, including allspice and bring to a boil. Reduce the heat; cover and simmer until sauce reaches desired thickness, 2 to 3 hours, stirring occasionally. Serve over pasta.