Super Spaghetti Sauce

• 3/4 lb. sweet or hot Italian sausage or a combination of the two
• 1 lb. lean ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 (28 oz.) cans cut up, peeled tomatoes (undrained)
• 3/4 c. dry white wine or dry vermouth
• 1 (12 oz.) can tomato paste
• 1 Tbsp. Worcestershire sauce
• 1 tsp. salt
• 1/2 tsp. sugar
• 2 Tbsp. chopped parsley
• 2 Tbsp. dried basil
• 1/2 tsp. fennel seed
• 1/4 tsp. pepper

1. Remove sausage from casings and crumble into a 5-quart Dutch oven.
2. Add beef, onion and garlic.
3. Cook over medium-high heat, stirring often to break up lumps of meat, until browned, about 15 minutes.
4. Drain off any fat.
5. Stir in tomatoes with their liquid, wine, tomato paste, Worcestershire sauce, salt, sugar, parsley, basil, fennel seed and pepper.
6. Heat to boiling, stirring often. Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally to prevent scorching.

sweet, lean ground beef, onion, garlic, tomatoes, white wine, tomato paste, worcestershire sauce, salt, sugar, parsley, basil, fennel seed, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009519 (may not work)