Ingredients
4 pounds ground beef1 pound bulk Italian sausage1 large onion, finely chopped3 celery ribs, finely chopped4 garlic cloves, minced2 tablespoons olive oil3 cans (28 ounces each) crushed tomatoes in puree3 cans (6 ounces each) tomato paste3 cups chicken or beef broth1 pound fresh mushrooms, sliced3/4 cup minced fresh parsley1 tablespoon sugar2 to 3 teaspoons salt1/2 teaspoon pepper1/2 teaspoon ground allspice, optionalHot cooked pasta
Preparation
In a Dutch oven or soup kettle, cook and crumble beef in 2 batches over medium heat until no longer pink; drain and set aside. Cook and crumble sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery and garlic in oil until vegetables are tender.
Return the beef and sausage to the pan. Add the next 9 ingredients, including allspice if desired, and bring to a boil. Reduce heat; cover and simmer until sauce reaches desired thickness, stirring occasionally, 2-3 hours. Serve over pasta.
