1 lg. onion, chopped very fine (about 1 c.)
2 cloves garlic, minced
1/4 c. olive oil
1 lb. ground round
2 Italian sausages, remove casing and chop
3 (28 oz.) cans Italian tomatoes
2 (6 oz.) cans tomato paste
1 (8 oz.) can tomato sauce
1 tsp. oregano
1 tsp. basil
1 tsp. dried parsley
1 tsp. marjoram
2 tsp. salt
1/4 tsp. black pepper
1/2 c. red wine

Put tomatoes in blender for a short time, when you add them to the meat, use a strainer so that you remove the seeds. The seeds are what make tomato sauce acidic.

Brown beef and sausage in skillet separately and drain. Saute onion and garlic in oil until soft in bottom of large Dutch oven. Pour off all but 2 tablespoons fat.

Stir in meat, tomatoes, tomato paste, tomato sauce, oregano, basil, parsley, marjoram, salt, black pepper and wine. Simmer, uncovered, stirring frequently, for about 1 hour. Then turn heat to low and let it cook another hour.