Ingredients & Directions
This recipe is great for the winter time as it is thick and hearty. The size of this recipe makes a big pot of sauce which you can freeze in portions for later use.
1.5 lbs of ground beef (We prefer 80/20)
1.5 lbs of spicy Italian sausage links
2 Tbsp canola oil
2 – 14.5 oz cans of low sodium diced tomatoes
½ bottle of Spicy V8
1 medium onion, chopped
3-4 cloves of garlic, minced
1 Tbsp of Italian seasoning
1 tsp of sweet basil
1-2 tsp of sea salt
1 tsp of sugar
1½ tsp of balsamic vinegar
To start, in a dutch oven you want to add about 2 tablespoons of canola oil and heat on medium high. Peel the casing off the Italian sausage and brown the links on 2 sides. When you have browned both sides, use your spoon to cut through the links and cook till they are browned on all sides. Your sausage should look like mini meatballs when you are done. Spoon the Italian sausage out and set aside.
Using the fat from the sausage and the remaining oil, add the onions and garlic and cook till you star to see the onions turn clear. Add the ground beef and cook till it is done. Drain the fat from the meat when the ground beef is cooked though and add your seasonings except the salt. Add the italian sausage back into the pot. Add the 2 cans of tomatoes, ½ bottle of spicy V8, sugar, vinegar, and 1 teaspoon of salt. Bring the sauce to a boil. Once the sauce starts to bubble, turn the heat to medium low and simmer till it gets to desired thickness. Do not worry if it gets too thick, you can always add a little pasta water as you are cooking to thin it out to the desired consistency. Taste the sauce and add salt as needed and you are ready to put it on any kind of pasta you like.
Recipe Provided by Rick Souders