Ingredients
fresh basil
dry italian seasoning
red pepper flakes
4T sugar
olive oil
10 cloves garlic, finely chopped
2 lbs Roma tomatoes
1 large red bell pepper, diced
1 lb sliced white mushrooms
1 lb sliced crimini mushrooms
1 1/2 lbs yellow onion, chopped
4 oz sun dried tomatoes in oil
2 lb lean ground beef
1 lb mild Italian sausage
1 lb hot italian sausage
1 750 ml bottle red wine
8 15 oz cans of tomato sauce
3 15 oz cans of diced tomatoes
1 12 oz can of tomato pate
salt and pepper
Preparation
Using a large pan brown the meat. Sprinkle with 1 T of Italian seasoning and a couple of good shakes of red pepper flakes. Drain and set aside. Pour about 3 T of olive oil in pot, add garlic, 1 T of Italian seasonins and 2 shakes of red pepper. Over medium heat, saute until the garlic is frangrant. Add the onions and red bell pepper and continue to saute until the onions are translucent. Add another 1 T of Italian seasoning and salt and ground pepper. Add the mushrooms and continue to saute until they soften. Lower heat to medium. Add 8 cans of tomato sauce, the can of tomato paste and stir in the meat. Pour 2 glasses of wine, sip on one and add the other to the sauce. Slice the roma tomatoes and place in a food processor and puree with the 4 T of sugar, the sun dried tomatoes, several leaves of fresh basil and a dash of salt. Add the puree mixture to the pot. Place 3 cans of diced tomatoes in the food processor with 1 T of Italian seasonings. Pureee and add the top. Top off your wine and add the rest of teh bottle to the pot. Keep the heat at medium until it begins to bubble, then reduce to medium low. Cook for about an hour, stirring every 10 or 15 minutes. Taste and add seasonins if needed. Reduce heat to low and cook for several hours stirring every 20 or 30 minutes. Serve.
