1 lg. and 1 medium onion, chopped
1 clove garlic, minced
3/4 lb. bulk Italian sausage
3/4 lb. ground beef
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 (32 oz.) can Italian tomatoes, cut up
1/2 (46 oz.) can V8 juice
2 beef bouillon cubes
2 tbsp. parsley
1 tbsp. basil
1 tbsp. oregano

Cook onion and garlic in 2 tablespoons oil until soft. Add meats and crumble while browning. Add remaining ingredients. Simmer for two hours. Makes almost 4 quarts. Freezes very well.