1. Saute the onion and garlic in olive oil until soft and sorta translucent. 2. Add the ground meat and/or sausage links, cook until lightly browned. 3. Drain off as much grease as possible. 4. Deglaze the pot with red wine. 5. Add garlic salt. 6. Add entire can of tomato paste and fill the can with water and add that. 7. Add the dried spices. 8. Cook all of that until the consistency of a roux; a good thick base. 9. Add the cans of tomato sauce and/or crushed tomatoes and fill one of those cans about ¾ to full with water and add that. 10. Stir until hot (tiny bubbles or hot to touch/taste). 11. Add sugar and mushrooms (both of them to mellow the tomatoes). 12. Add meatballs if you have them (they can be uncooked). 13. Add the parmesan cheese. 14. Add more wine if you desire. 15. Bring everything to a little bubble. 16. Cover and simmer on low for 1 hour. Drink that extra wine. 17. Remove lid & simmer for 2 additional hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
