"This is the Argentinean-style red pasta sauce that was introduced to me by my mother-in-law. She originally began blending the vegetables in the sauce to hide them from her veggie-hating husband, and now we all prefer it that way. A delicious, meaty way to enjoy pasta."
Heat a large pot over medium heat. Add the oil, julienned onion, beef and sausages.
While the meat and onions are starting to cook, get out your blender or food processor. Blend the chopped onion, carrots, bell peppers and garlic with one of the cans of tomato sauce. Once blended smooth, add the blended sauce and the other can of tomato sauce in with the meat. Arrange the meat in the pot so that it is surrounded on all sides by the sauce.
Mix the black pepper and sugar into the pot. Bring the sauce to a simmer, and add the bouillon cube whole. Stir to make sure it dissolves.
Cover and simmer for 1 hour, stirring occasionally.Before serving, taste and add additional black pepper and/or salt to taste.
Serve sauce and meats over pasta, gnocchi, ravioli or noodles of choice.