Ingredients

• 1 tbsp olive oil
• 1 lbs Italian sausage or ground beef, or ½ pound of each
• 1 C yellow onion, chopped
• 4 cloves garlic minced
• 28 oz can crushed tomatoes
• 30 oz can tomato sauce
• 6 oz can tomato paste
• 1/4 C water, if needed to thin
• 2 tsp granulated sugar, optional
• 2 tsp CC Italian seasoning
• 1-2 tsp Mediterranean oregano, Dried
• 1-2 tsp sweet basil, dried
• 1 1/2 tsp deggi mirch
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• kosher salt & black pepper to taste
• 1/4 C chopped fresh flat leaf Italian parsley
• 1/4 C chopped fresh basil optional

Directions

• In a large Dutch oven or other heavy pot, heat the olive oil over medium-high heat. Add the sausage, remove from casings and/or ground beef and chopped onion and cook, crumbling, until browned.
• Reduce the heat to medium and stir in the garlic. Cook 30 seconds or until fragrant, being careful to not let the garlic burn.
• Then add the crushed tomatoes, tomato sauce, tomato paste, water, sugar, Italian seasoning, oregano, salt, pepper and fresh parsley. Stir.
• Bring to a simmer and then reduce the heat to a very low simmer. Partially cover the pot, leaving just a little room for steam to escape. Cook at a low simmer for 1-2 hours, stirring every 20-30 minutes. The longer you cook the sauce, the thicker and more richly flavored it will become. If it gets too thick, stir in a little more water.
• Stir in the fresh basil if using and serve.

Notes

• 3-5-25 Meal
• I used chopped left over turkey for the protein
• 1/2 tsp Deggi Mirch

Photos