Instructions:

In a large 12 or 14 inch skillet, crumple hamburger and sausage into medium chunks and brown with one slice yellow or white onion chopped medium. If using sausage links cook them first and put whole into the sauce to finish. Slice when serving the sauce.

 

Sprinkle 1medium basil leaf chopped fine, 1 medium sprig of fresh rosemary chopped fine, 2 sage leaves chopped fine, 1 medium sprig Italian or Curled Parsley chopped fine, 1 clove garlic pressed or chopped fine and 1 or two small sprigs thyme chopped fine over the meat when it is about ½ browned and stir the seasoning in. (Since the diced Italian tomatoes have spices in the juice, you will have to adjust the spice mixture to suit your taste.)

When meat and onion is done, drain off excess oil leaving a bit in bottom of frying pan to keep meat from burning.

Pour in one of the cans of diced tomatoes and the can of stewed Italian tomatoes. Using your spatula chop the stewed tomatoes into large chunks. Then stir in the tomato sauce. Stir and taste to see if seasoning needs adjusting.

Put lid on frying pan and reduce heat to a low. Let sauce simmer for about 20 minutes before serving. Stir several times during the simmer to distribute the taste through the sauce.

Serve over penne or spaghetti with grated parmesan and Romano cheese on top. Any leftover sauce may refrigerated for up to one week or frozen for a month.