Spaghetti Sauce

Ingredients

• 1 pound beef stew meat, cut into 1-inch cubes
• 1/2 pound pork stew meat, cut into 1-inch cubes
• 4 tablespoons olive oil, divided
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 28-ounce can tomato puree
• 2 28-ounce cans crushed tomatoes
• 2 tablespoons tomato paste
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 1 teaspoon sugar
• 1 tablespoon dried basil
• 1 large carrot, peeled and chopped into 3 chunks
• 1 pound mild Italian sausage
• 2 tablespoons butter

Preparation

1. 1

   Heat 2 tablespoons olive oil in a large pot over medium-high heat. Brown the beef and pork in batches, then remove to a separate bowl.

2. 2

   Reduce the heat to medium-low, add the remaining 2 tablespoons olive oil, and heat gently. Add the onion and cook until translucent, about 8 to 10 minutes. Add the garlic and cook for 1 minute.

3. 3

   Add the tomato puree and crushed tomatoes, then stir in the tomato paste, 1/2 cup hot tap water, salt, pepper, sugar, carrot, and dried basil.

4. 4

   Bring to a low boil, lower to a simmer, and return the browned meat to the pot. Simmer over very low heat for 1 1/2 to 2 hours, stirring often, with the lid slightly ajar so steam can escape.

5. 5

   About 15 minutes before the sauce is finished, stir in the butter until melted.

6. 6

   Remove all of the stew meat and use elsewhere or discard. Add the Italian sausage and cook over extremely low heat for about 1 hour, or until fully cooked. Stir often and serve over pasta.