1 1/2 lbs. ground chuck (90% lean)
1 lb. mild ground sausage (Genoe or Parks)
2 (28 oz.) cans Hunt's Angela Mia crushed tomatoes
2 (2 8oz.) cans Hunt's tomato sauce
2 915 oz.) cans Hunt's tomato paste
1 med. size red onion, diced
1 lg. pepper, diced
1 tbsp. oregano
2 tbsp. chopped garlic (can substitute with 1 tbsp. garlic powder)
2 tbsp. basil
Salt and pepper to taste

This sauce takes about 4-5 hours to cook, but it's worth the wait.

In 8 quart pt on medium-high, brown sausage, drain and save sausage fat, remove sausage and put on the side. Next brown ground chuck in same pot, drain, remove meat and mix with sausage. Take sausage fat and place back into pot, saute chopped garlic, (if garlic powder is being used add with other herbs later) saute red onion until transparent, add peppers, saute for about 10 minutes.

Next add meat and sausage back into pot, add oregano, basil, salt and pepper, (if garlic powder is being used add here) stir together well and cook for about 15 minutes.

Lower heat, next add the 2 cans of crushed tomatoes, stir well into mixture. Cook for about 5minutes then add tomato sauce, with one can add 1 1/2 cans of water, mix well. Lower heat to warm, let simmer for around 3 hours stirring occasionally.

Taste sauce occasionally for bitterness, if too bitter add more basil to taste. Last add tomato paste and stir well, simmer for another hour, check for thickness (add more paste if needed to achieve desired thickness).

This recipe can be frozen into portions for your convenience. If not to be used up right away this is recommended, sauce will stay in tightly sealed Tupperware in refrigerator for about 3 days.