Categories: Pasta

Ingredients

• 4 lbs. ground beef
• 1 lb. bulk Italian sausage
• 1 large onion, finely chopped
• 3 celery ribs, finely chopped
• 4 garlic cloves, minced
• 2 tbsp. olive oil
• 3 cans (28 oz. each) crushed tomatoes in puree
• 3 cans (6 oz. each) tomato paste
• 3 cups chicken broth
• 1 lb. fresh mushrooms, sliced
• 3/4 cup minced fresh parsley
• 1 tbsp. sugar
• 2 to 3 tsp salt
• 1/2 tsp pepper
• 1/2 tsp ground allspice
• Hot cooked pasta

Directions

1. In a Dutch oven, cook beef in two batches over medium heat until no longer pink; drain and set aside. Cook 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.

2. Return beef and sausage to the pan. Stir in next 9 ingredients, including allspice and bring to a boil. Reduce the heat; cover and simmer until sauce reaches desired thickness, 2 to 3 hours, stirring occasionally. Serve over pasta.

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