Valedolmo Spaghetti Sauce

• 2 lbs lean ground beef (preferably chuck)
• 12 lb pork sausage
• 1 large onion, chopped
• 1 cup sangiovese wine or 1 cup cabernet fanc wine
• virgin olive oil, as needed
• 3 (28 ounce) canspeeled tomatoes (MASH, DO NOT DRAIN)
• 1 (6 ounce) can tomato paste
• 3 cloves garlic
• 1 tablespoon italian seasoning
• salt and pepper

1. In a skillet, brown the meat in a small amount of olive oil and set aside.
2. Brown the onion is a small amount of olive oil.
3. Add wine and meat, then cover and cook on low heat.
4. In a seperate pan, cover the bottom lightly with olive oil, add tomato paste and the tomatoes (which have been Mashed,BUT, NOT Drained.)
5. Bring to a fast boil, stirring constantly.
6. When down to a thick consistency, add tomato mixture to the meat and onion mixture.
7. Don't drain off any liquid from the tomato mixture before adding to the meat.
8. Mince the garlic and add to the mixture.
9. Salt and pepper lightly.
10. Bring to a boil, stirring until thick.
11. Partially cover and simmer to desired consistency, stirring occasionally to prevent burning, Add salt and pepper to taste, BUT, do not over do the pepper.
12. When sauce is as thick as desired, fully cover and place on very low heat for 1 hour, being careful not to burn.
13. Spoon sauce over preferred pasta and serve with wine.
14. Enjoy.

lean ground beef, pork sausage, onion, sangiovese wine, virgin olive oil, canspeeled tomatoes, tomato paste, garlic, italian seasoning, salt

Taken from www.food.com/recipe/valedolmo-spaghetti-sauce-55414 (may not work)