This sauce has earned top honors with my husband.
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3 Tbsp olive
3 Tbsp butter
2 cloves garlic, minced
1 cup onion, chopped
1/2 lb ground beef
1/2 lb Italian sausage (mild)
1/4 tsp rosemary, dried
1 tsp salt
1/2 tsp black pepper
28 oz can tomatoes
parsley to garnish (optional)
Parmigiano-reggiano to garnish (optional)
Brown the ground beef and sauce in a large pan until cooked almost all the way through; drain and put back into the pan.
Add the onion, garlic, oil, and butter and saute until the onions are clear (take care that the garlic doesn’t brown too much).
Add rosemary, salt and pepper and cover. Simmer for 15 minutes.
Add tomatoes, bring to boil, and simmer for 45 minutes-1 hour.
Pour sauce over pasta and garnish with parsley and grated Parmigiano-reggiano. Serve with a good red wine and enjoy!
Adapted from: Encyclopedia of Pasta Sauces