4 lbs. ground beef-browned and
2 lbs. mild Italian sausage-browned and drained
1 C. olive oil
6 cloves garlic-minced
4 C. onion-chopped
6 lbs. diced tomatoes with liquid
6 C. beef broth
3 C. dry white wine
2 lbs. tomato paste
1 C. fresh parsley-chopped
5 - 6 T. dried basil
2 T. dried oregano
1/4 - 1/2 C. sugar
2 T. salt
pepper to taste
6 lbs. spaghetti
In a large heavy pot, combine all
the sauce ingredients. Bring slowly to a boil, stirring
occasionally. Immediately lower the heat and simmer for at least 2
hours. The sauce freezes well so it can be prepared ahead. Thaw and
reheat for about 20 to 30 minutes.
When sauce is ready, bring 12 quarts of water to a rolling boil and
add the spaghetti. Cook until the pasta is al dente or just tender,
about 8 to 10 minutes, stirring frequently. Drain pasta.
If you don't have a pot that can hold 12 quarts of water, you can
cook a pound of spaghetti at a time in 3 1/3 quarts of water. Cook
for 8 to 10 minutes, drain and place in a large plastic container.
Spray with non-stick cooking spray and toss. Continue to cook
remaining spaghetti, drain, spray and toss. To reheat all the
spaghetti, place container in the sink and fill with very hot tap
water. Let spaghetti sit in hot water for awhile, stir and drain.