Stick To Your Ribs Pasta Sauce

• 1 pound ground beef (85% lean)
• 1 pound Italian sausage, ground, or links removed from casing
• 3 medium yellow onions, coarsely chopped
• 1/2 medium sweet red pepper, coarsely chopped
• 4 tablespoons olive oil
• 3 cloves fresh garlic, minced
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon summer savory
• 1/2 teaspoon nutmeg
• 3 teaspoons kosher salt
• 1 cup water
• 2 tablespoons brown sugar
• 2 cans (28 ounces each) peeled Italian whole plum tomatoes, undrained
• 2 cans (6 ounces each) tomato paste
• 1/3 cup whiskey or bourbon
• Shredded Parmesan cheese

1. In large skillet, cook beef and Italian sausage until just slightly pink. Drain excess fat and set meat aside.
2. In large pot over medium heat, saute onions and red pepper in oil. When onions are tender, add garlic and continue cooking until mixture begins to caramelize and turn golden, about 5 minutes. Reduce heat to low and add dry seasonings, stirring for 1 minute.
3. Add water; scrape or deglaze bottom of pot and add the cooked meat and remaining ingredients. Simmer uncovered, stirring occasionally, for 1 1/2 hours. Serve with shredded Parmesan.

ground beef, italian sausage, yellow onions, sweet red pepper, olive oil, garlic, oregano, basil, summer, nutmeg, kosher salt, water, brown sugar, tomatoes, tomato paste, whiskey, parmesan cheese

Taken from www.tasteofhome.com/recipes/stick-to-your-ribs-pasta-sauce/ (may not work)