1. In a 5-6 quart pan over medium heat, crumble beef with a spoon. Remove sausage casing and crumble sausage in pan. Stir often until meat is well browned, 12-15 minutes. Discard drippings. 2. To pan, add pepperoni, onion, green pepper and mushrooms. Stir occasionally until onion is limp, 5-8 minutes. 3. Meanwhile, in a blender or processor, whirl garlic, all herbs (except the parsley & basil) molasses and about 1/2 cup of the tomato puree until garlic and herbs are finely chopped. 4. Pour mixture into pan, rinse blender with beer and pour into pan along with the rest of the beer, remaining tomato puree and the wine. Cover and bring to a boil on high heat, then simmer until reduced to about 9 cups, about 1 hour. Stir occasionally. 5. Add fresh chopped parsley and basil or any other fresh herbs near the end of the cooking time. 6. If making ahead, let sauce cool, cover and chill up to three days. To store longer, freeze in easy to use portions. ---------------------------------------------------------------------------
Nutrition
Ingredients
