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1
In a large cast iron skillet, place the olive oil and cloves of garlic.
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2
Cook for about 2 minutes over medium heat until garlic gets light tan but not brown.
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3
Add the tomatoes into the oil and garlic and scald tomatoes for about 5 minutes, stirring occasionally, and breaking up with wooden spoon.
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4
Transfer tomato mixture to a large saucepan and keep on low heat.
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5
Clean out cast iron skillet for upcoming use.
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6
Mix chopped vegetables and herbs together in a big bowl.
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7
Take 1/3 of mixture and set aside.
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8
Put the remaining 2/3 into saucepan with tomato mixture.
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9
Add 1 cup of good Italian red wine, such as Chianti (do not use cooking wine) to tomato mixture.
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10
Add 2 (16-ounce) cans of tomato sauce to tomato mixture.
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11
Add 1 teaspoon salt to taste, and freshly ground pepper (as such as you like).
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12
Let the tomato sauce cook uncovered simmering for 1hour.
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13
Put about 1 tablespoon of olive oil in bottom of cast iron skillet.
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14
Add ground beef, ground pork, and remaining 1/3 vegetable mixture.
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15
Cook until meat is medium well and then add mixture to tomato sauce.
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16
Add 2 tablespoons of sugar to pot.
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17
Simmer tomato sauce partially covered for another 1 to 1 1/2 hours.
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18
When tomato sauce is about 15 minutes away from being done, take the 2 sausage links, make a slit down the middle, but do not cut in half.
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19
Put the water on to a boil for pasta.
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20
Cook Pasta.
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21
Place the sausage links in the cast-iron skillet and cook until browned all the way through.
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22
Slice sausage into chunks.
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23
Either add sausage to tomato sauce or use as suggested below.
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24
Place pasta in large serving bowl, add butter, mix, add enough sauce to coat, and as much fresh grated Parmigiano-Reggiano cheese as you like.
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25
Serve pasta from the big bowl into individual servings with a few sausage chunks and more if desired.
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26
Bon Appetit!
