In an 8 quart pot, add 1/4” of water, poke sausage with fork (to let fat escape). Cover and steam for 5-8 minutes. After steaming, remove sausage from pot and drain water. Spray pot with cooking spray and return sausage, cooking on medium heat until lightly browned.
After sausage is browned, add tomato puree, water, salt, pepper, garlic powder, oregano, onion flakes, Romano (or Parmesan) cheese and sugar. Bring to boil, reduce heat to a slow simmer, cook for about 2 hours, stirring
When sauce has been reduced by one half, add 1 lb ground chuck, stirring to break up pieces. Cook one more hour.
Follow instructions on package and cook until firm (al dente – to the tooth)
While the sauce is cooking, use the remaining 1 lb ground chuck to make the