Ingredients

• 3 large sliced garlic cloves
• 1/4 cup olive oil
• 1 lb ground mild italian sausage meat without casing
• 1 1/4 lbs ground beef
• 2 (28 ounce) cans crushed italian plum tomatoes with puree
• 1/4 teaspoon red pepper flakes
• 1 tablespoon dried Italian herb seasoning
• 2 -3 sprigs fresh basil
• 1 lb pasta

Instructions

1. Sauté garlic in the olive oil.  Discard when lightly brown.

2. Add ground sausage and beef.  Using the edge of a spatula, chop to break meats apart while browning.  When cooked through, add both cans of tomatoes, red pepper flakes, Italian seasoning, sprigs of basil and a few grinds of black pepper.

3. Simmer for at least 2 1/2 to 3 hours with cover jarred, adding water as needed.  Stir occasionally to prevent bottom from burning.

4. When ready to eat, briskly boil 4 to 6 quarts of water in a large pot with a tablespoon of Kosher salt.  Add pasta, stirring initially to prevent sticking.  When water reaches a second boil, reduce heat but still maintaining a boil.  Cook pasta al dente, firm and chewy, about 12 minutes.  Sample pasta for proper texture earlier to ensure pasta isn't overcooked.  When ready, drain in a strainer.

5. Discard basil.  Adjust for salt. Scoop a ladle or two of the sauce on the bottom of the pot used to cook the pasta.   Mix strained pasta in the pot with a large spoon.  When coated, place in a serving platter or individual bowls and top with lots of sauce.   Pass grated or shredded parmigiana cheese.

6. Refrigerate or freeze leftover sauce.