1/4 pound hot Italian sausage 1/4 pound mild Italian sausage 1 pound ground round 2 very large onions, chopped 2-3 large cloves garlic, minced or mashed 1/2 cup chopped fresh parsley 1/2 pound fresh mushrooms, thinly sliced 24 oz canned tomato sauce 2 cups dry red wine ~1 teaspoon salt ~1/2 teaspoon ground sage ~1/4 teaspoon crumbled dried rosemary 1/4 teaspoon crumbled dried marjoram 1/4 teaspoon crumbled dried thyme 1/4 teaspoon crumbled dried oregano 1/4 teaspoon freshly ground black pepper
In a large heavy kettle or Dutch oven, slowly brown sausage; add ground round and brown. Add onion and sauté until limp. Add garlic, parsley, and mushrooms, and stir to coat with meat drippings. Stir in remaining ingredients.
Cover loosely and simmer, stirring occasionally, for about 3 hours, until sauce is reduced to a thick consistency. Makes about 2 quarts sauce, enough to top about 6 servings of pasta or polenta.
NOTE: You can make this sauce a few hours or a few days ahead and reheat before serving. To freeze sauce: Cool quickly and thoroughly, then ladle into freezer jars, cover tightly, and freeze. Before using, thaw and slowly reheat.