2 lbs. mild Italian sausage (sliced)
3 lbs. ground chuck
1 lb. mushrooms, sliced
1/2 green pepper, chopped or whole for easy removal
1/2 yellow or red bell pepper, chopped or whole
2 lg. cans crushed tomatoes
1 lg. can tomato paste
1/2 c. red wine (I like Burgundy)
2 c. water (or less)
1 tbsp. sugar
1 tbsp. oregano
1 tbsp. basil
3 cloves garlic, minced
Salt and pepper

Brown all meat and drain. Add all other ingredients and simmer for at least 2 hours. Adjust seasonings to suit your taste. This sauce may be frozen.

Serve over cooked pasta of your choice, topped with fresh or dry Parmesan cheese. Serves 12.