"My friend gave me a good foundation for the sauce by suggesting the cento tomato cans, my mother's secret for good sauce was always olives and good wine, and everything else I researched and built upon to make this sauce my own best recipe."
In a blender, blend well a can of the Cento puree with a can of the Cento whole tomatos. Set aside.
In a large stock-pot, pour water and set flame medium to high. Bring water to a boil and then add ground beef and sausages. Cook until sausages are not transparent and the ground beef is brown (make sure to keep stirring to separate meat). Add garlic and onion and keep cooking until they are caramelized. Add blended sauce along with the rest of the ingredients and turn flame down to a simmer (lowest flame possible). From this point, simmer sauce for about two hours, stirring every five minutes to prevent sauce from burning.