Day 1
In a large pot over a medium flame (I use a deep lobster pot) brown a couple of pounds of ground beef and two types of sausage (mild and hot and stripped of their casings) for just a couple of minutes. Don't try to cook them!
Lower the flame to the bare minimum and add Tuttorosso Crushed Tomatoes and Contadina Tomato Paste in this proportion: large can of Tuttorosso to 2 small cans of Contadina and mix well. These two are the ONLY acceptable brands to use.
Add garlic powder, onion powder, crushed basil, brown sugar, and crushed red pepper. If you're used to accurate measuring, put your spoons away, this is sauce, not science.
Stir every 15 minutes or so and make sure you get the bottom of the pot where stuff will occasionally start to burn.
Cook for at least 6 hours and refrigerate overnight.
Day 2
Reheat on the stove and when the sauce is hot, give it a taste to see if you need to add more sugar, etc. Stir every 15 minutes or so and make sure you get the bottom of the pot where stuff will occasionally start to burn.
Cook for at least 3 hours and refrigerate overnight.
Day 3
Reheat on the stove and when the sauce is hot, give it a taste to see if you need to add more sugar, etc. It should be difficult to discern meat particles at this point. Stir every 15 minutes or so and make sure you get the bottom of the pot where stuff will occasionally start to burn.
Cook for at least 3 hours and it's done.
