Over very low heat, begin browning the tomato paste in a small skillet. Stir and turn frequently. As the paste dries out, add a little red wine, beer, water, worchestershire sauce as needed to keep it moist but still cooking. This takes a long, long time and a ton of patience but is the most important part of this recipe. Take your time, it’s worth it. Your goal ist to keep stirring in the dark, cooked bits that you scrape up from the bottom back into the mixture. Your goal is a brown paste about the color of dark caramel or cinnamon. It could take an hour or two.

While the paste is browning, using a large, heavy skillet, saute onion until soft and a bit translucent. Remove from pan and set aside.

Brown ground beef and sausage. Let it char just a little. Break up into tiny bits as you go. Letting it sit after intitial breakup will help with the char. Char not burn.

While meat is cooking, add the diced tomato and sauce into a large pot and set to simmer. Add Italian seasoning, Worstershire, beef broth, and sugar.

Once the meat is sufficiently browned add onions back in as well as the garlic. Cook for an additional 90 seconds.

Add meat, onion, and garlic mixture to sauce and stir thouroughly.

Bring all to a low boil and lower heat to a low simmer.

Keep simmering until the paste is a nice brown color.

Add browned paste to sauce and simmer as long as you want.

Don’t be shy with the pepper but do not over salt. Now is the time to tweak your flavorings with chile flakes and whatever else you think might be good.