"Rich and slightly spicy, THIS MAKES A LARGE POT OF SAUCE about 10 cups. I use this as my spaghetti sauce and also in my lasagna. My family and friends are always asking me to make spaghetti or lasagna!!"
If sausage in links, remove skins. Place all meat in dutch oven and brown, breaking it up as it cooks. While meat is browning, heat EVOO in skillet over medium heat. Once oil is hot, throw in onions, saute for 2 minutes then add garlic, salt, pepper, and crushed red pepper and saute for one minute more, then add wine and worcestshire sauce to onion mixture stir and make sure to deglaze pan, remove from heat. Once all meat is browned, drain all grease. Place back on low heat. To meat mixture add oregano and basil, mix well. Then add onion mixture, again mix well. Add rest of ingredients, stir, cover, and cook on low heat for a couple of hours. Then I like to remove from heat, allow to cool a bit, then refrigerate over night to allow flavors to meld and develop, optional of course. Reheat next day and use over spaghetti noodles, or in lasagna.