Made with sausage, ground beef, onions, and tomatoes, then perfectly seasoned and simmered, this classic Italian-American meat sauce is a hearty, full-flavored family favorite.
In a large, heavy Dutch oven or stock pot, brown sausage and ground beef together over MEDIUM.Remove browned meat from heat, and drain in colander. Do not rinse the browned meat. Just let it drain.
In same large, heavy pot, melt the butter and olive oil together over MEDIUM heat.Add chopped onions to butter and olive oil, reduce the heat. to MEDIUM-LOW, and cook for 10 minutes, stirring frequently.Add minced garlic and continue to cook until onions are very soft and begin to take on a very light caramel color. You aren't trying to caramelize the onions (which is an hour-long process). You want to fry them until they are just beginning to turn light, golden brown.
Reduce heat to LOW and add the drained, browned meat, tomato sauce, tomato paste, herbs, spices, and brown sugar to the onions in the pan. Stir with a wooden spoon until thoroughly combined. Once everything is stirred together well, bring the sauce to a low, slow simmer.Cover and simmer for an hour, stirring frequently.Turn the heat off and allow to steep with the cover on for another hour before serving.
Spaghetti sauce can be served immediately; however, it will be taste even better when you reheat it the next day!
Notes
I don't usually simmer it any longer than an hour, because the meat can take on a tough, spongy texture if it is overcooked. Allowing the sauce to steep in the pot off the heat alleviates this issue. (You also don't have to babysit it as much.)We usually make this the day before to allow the flavors to fully blend, and reheat it in the slow cooker on low for serving.