½ sweet onion, chopped
2 T. olive oil
½ lb. ground beef
½ lb. ground mild Italian sausage
1 clove garlic, chopped
1 T. Worcestershire sauce
1 T. dry sherry
1 t. salt
½ t. ground black pepper
1 T. dried basil
14½ oz. can crushed tomatoes
8 oz. can tomato sauce
6 oz. can tomato paste
2 c. chicken broth
Sauté chopped onions in olive oil over medium-high heat until golden, about 3 to 4 minutes. Add beef & sausage to sautéed onions; brown on medium-high heat.
Add garlic, Worcestershire sauce & sherry, followed by salt, pepper & dried basil.
Add crushed tomatoes, tomato sauce & tomato paste.
Add chicken broth. Simmer the sauce for one hour or longer.*
Serve mixed with al dente spaghetti or other noodles (don't just put on top of them).
*If serving with John Franco's Meatballs, add them to the simmering sauce for the last 20 minutes. See the contents or index for the page number of the recipe.
This is John Frank Fazio's own recipe for spaghetti sauce.