ITALIAN MEAT SAUCE

ITALIAN MEAT SAUCE
This multi-purpose sauce is great for your favorite lasagna as well as for bowls of steaming pasta. Makes 10 cups

2 tbsp	Olive oil	25 mL
1	Large onion, minced	1
4	Cloves garlic	4
1 lb	Ground beef	450 g
1 lb	Ground pork	450 g
2 tsp	Salt	10 mL
1/2 tsp	Pepper	2 mL
2 tsp	Oregano	10 mL
1/4 tsp	Ground nutmeg	1 mL
1 tsp ea.	Thyme, rosemary, marjoram, basil & savory	5 mL ea.
2	Bay leaves	2
1/3 cup	Chopped fresh parsley	75 mL
2-28 oz. cans	Italian plum tomatoes, cut up	2-796 mL cans
2-6 oz. cans	Tomato paste	2-175 mL cans
1-1/2 cup	Water	375 mL
1/2 cup	Red wine	125 mL
1/2 cup	Grated Parmesan cheese	125 mL

Heat oil in a large saucepan. Sauté onion and garlic until soft. Add meats, breaking into small pieces, and brown well. Drain off fat. Stir in all remaining ingredients, bring to boil, lower heat and simmer, uncovered for 30 minutes or till desired consistency, stirring occasionally. Note: I've made this sauce for as long as I can remember, and over the years I have reduced the salt; originally it called for 1 tbsp [15 mL]. Not sure if it's because I use less salt these days or because canned tomatoes are saltier than years ago. In any case, season with more salt if you prefer. This sauce freezes very well.