INGREDIENTS

1 1/2 lb (675 g) soft or strong Italian sausage meat (ideally a combination of both)

1 1/2 lb. (675 g) lean ground beef

1/4 cup (60 mL) olive oil

1 to 2.5 mL (1/4 to 1/2 teaspoon) chopped hot pepper flakes

3 onions, finely chopped

4 carrots, peeled and diced

4 celery stalks, diced

4 garlic cloves, finely chopped

1 can (5 1/2 ounces) of tomato paste

2 cans of 28 oz. (796 ml) diced Italian tomatoes

2 tins of 28 oz (796 ml) tomato sauce or crushed tomatoes with mashed potatoes

500 ml (2 cups) beef broth

10 ml (2 teaspoons) dried oregano

2-3 cloves

Salt and pepper

PREPARATION

In large saucepan, brown meat in 30 ml (2 tablespoons) oil, half at a time, with chilli. Add oil as needed. Salt and pepper. Reserve in a bowl.

In the saucepan, soften the onions, carrots, celery and garlic in the remaining oil. Salt and pepper. Add the tomato paste and continue cooking for 1 minute over high heat.

Add meat, tomatoes, tomato sauce, broth, oregano and cloves. Bring to a boil and simmer gently, stirring and scraping regularly the bottom of the pan, about 3 hours or until the sauce thickens. Serve on pasta of your choice