1. Sauté garlic in the olive oil. Discard when lightly brown. 2. Add ground sausage and beef. Using the edge of a spatula, chop to break meats apart while browning. When cooked through, add both cans of tomatoes, red pepper flakes, Italian seasoning, sprigs of basil and a few grinds of black pepper. 3. Simmer for at least 2 1/2 to 3 hours with cover jarred, adding water as needed. Stir occasionally to prevent bottom from burning. 4. When ready to eat, briskly boil 4 to 6 quarts of water in a large pot with a tablespoon of Kosher salt. Add pasta, stirring initially to prevent sticking. When water reaches a second boil, reduce heat but still maintaining a boil. Cook pasta al dente, firm and chewy, about 12 minutes. Sample pasta for proper texture earlier to ensure pasta isn't overcooked. When ready, drain in a strainer. 5. Discard basil. Adjust for salt. Scoop a ladle or two of the sauce on the bottom of the pot used to cook the pasta. Mix strained pasta in the pot with a large spoon. When coated, place in a serving platter or individual bowls and top with lots of sauce. Pass grated or shredded parmigiana cheese. 6. Refrigerate or freeze leftover sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
