Sunday Sugo

Courtesy of Cook's Country's Lost Recipes

Makes enough for 3 pounds of pasta.

3 tbsp olive oil
1 lb hot Italian sausages (4-6 links), cut into 1-inch pieces
1 lb sweet Italian sausages (4-6 links), cut into 1-inch pieces
1 lb boneless beef chuck-eye roast, trimmed and cut into 1-inch cubes
Salt and pepper
3 yellow onions, chopped
1 red bell pepper, stemmed, seeded and chopped
1 green bell pepper, stemmed, seeded and chopped
1 (6-oz) can tomato paste
8 garlic cloves, minced
1 tbsp fresh oregano, minced
1-2 tsp red pepper flakes
1 lb 93% lean ground beef
3 (28-oz) cans crushed tomatoes
1 (14.5-oz) can diced tomatoes
½ cup grated Parmesan cheese
2 tbsp sugar
2 tbsp plain dried bread crumb
½ cup fresh basil, chopped

Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add the sausages and cook, stirring occasionally, until well browned, 5 to 7 minutes. Transfer the sausages to a bowl.

Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon more oil in the pot over medium-high heat until just smoking. Add the beef and cook, stirring occasionally, until well browned, about 8 minutes. Transfer the beef to the bowl with the sausages.

Head the remaining 1 tablespoon oil in the pot over medium heat until shimmering. Add the onions, bell peppers, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Stir in the tomato paste, garlic, oregano, and pepper flakes and cook until the tomato paste begins to brown, 2 to 4 minutes.

Add the ground beef, increase the heat to medium-high, and cook, breaking up any large clumps, until no longer pink, about 5 minutes. Stir in the crushed tomatoes, diced tomatoes, cheese, sugar, and bread crumbs. Return the sausages and beef, along with any accumulated juices, to the pot. Bring to a simmer, cover, and cook, stirring occasionally, for 1 hour.

Uncover and continue to simmer, stirring occasionally, until the meat is tender and the sauce is thickened, about 1 hour longer.

Season with salt and pepper to taste and stir in the basil. Serve.