3/4 lb beef, 1/2 to 1-inch cubes
1/2 lb pork, 1/2 to 1-inch cubes
2 tbsp. extra virgin olive oil
1 quart tomatoes
1 (6 oz) can tomato paste
2 tbsp. chopped fresh Italian parsley
1/2 tsp. oregano
1/2 tsp. basil
1 large onion, sliced
1 large pepper, cored and chopped
5 cloves garlic, minced
1/4-1/2 tsp. red pepper flakes
1/4 cup red wine (like Marsala)

Sauté beef and pork chunks in olive oil with sliced onions and green or red pepper until well browned. Add chopped garlic during last few minutes of browning.

Heat tomatoes in a deep pot for several minutes. Add browned meat and all pan juices to tomatoes.

Stir in tomato juice and herbs. Simmer for one hour, adding wine and red pepper flakes during the last 10 minutes of cooking. Taste and adjust seasonings. Add more herbs and spices, such as garlic and onion powder, salt, pepper, herbs.

Submitted by: CM