1. Put the first nine ingredients into a soup pot, or Dutch oven, one that is non reactive. Set aside. 2. Heat a 12-inch sauté pan with 1/2 of the oil, add the onions and cook them brown, adding the garlic just a few minutes before being done. Transfer to the sauce. 3. Add the remaining oil and brown the beef and sausage meat, breaking up well. Add to the sauce pot. Deglaze the pan with a little of the sauce. 4. Bring to the simmer and cook 21/2-3 hours, uncovered, halfway through, skim off as much fat as desired. 30-40 minutes before completion, add the wine, stir occasionally. 5. Cook pasta and serve with the sauce, adding cheese and herbs. ---------------------------------------------------------------------------
Nutrition
Ingredients
