My Homemade Spaghetti Sauce

• 12 lb Polish kielbasa (about 1/4-inch thick slices)
• 12 lb ground beef
• 2 large garlic cloves
• 1 medium yellow onion
• 1 (5 1/2 ounce) can V8 vegetable juice
• 1 tablespoon cornstarch (large tablespoon)
• 12 -15 small cherry tomatoes, sliced in half
• 2 -3 fresh zucchini (preferably slender ones cut in 1/4 in thick slices)
• 1 teaspoon pesto sauce (large teaspoon)
• 14 cup fresh parsley
• 1 tablespoon fresh chives
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• salt
• fresh pepper
• white wine
• olive oil

1. in large frying pan saute with olive oil - thinly sliced onion & thinly sliced garlic until lightly blanched.
2. add sausage & ground beef.
3. saute until sausage & beef are braised.
4. add some wine.
5. transfer to a large pan.
6. add halved cherry tomatoes & sliced zucchini.
7. saute until tomatoes begin to wrinkle.
8. add V8 & allow to reach a simmer.
9. add pesto, oregano & thyme.
10. reduce to level of a thin sauce.
11. add corn starch & thicken.
12. add more wine.
13. last add parsley & chives.
14. season with salt & fresh pepper.
15. reduce to sauce thickness (if it needs liquid add more white wine).
16. Allow to cool & refrigerate overnight for flavors to be infused in the sauce.
17. Serve over al dente pasta and top with grated romano cheese.

kielbasa, ground beef, garlic, yellow onion, vegetable juice, cornstarch, cherry tomatoes, zucchini, pesto sauce, parsley, fresh chives, oregano, thyme, salt, fresh pepper, white wine, olive oil

Taken from www.food.com/recipe/my-homemade-spaghetti-sauce-428964 (may not work)