1 28-oz can peeled Tomatoes
1 Red Onion
Olive Oil
1 Garlic Clove
1 lbs. Ground Sirloin or Round
3 sweet Italian Sausages, cut into rough chunks
1 bunch Parsley
Basil, Salt and pepper to taste
1 lb. Ziti
Ricotta and grated Parmesan
Drain tomato juice from can and reserve liquid. Put tomatoes into a food processor or blender; pulse 1 or 2 times until chunky. Simmer, covered, in a large pot.
Chop onion. Sauté, using enough olive oil to coat the bottom of the skillet, over medium-=low heat until translucent. Mince garlic and add to the onion.
Put sautéed onions and garlic into tomato pot.
Brown chopped meat and sausage in the skillet. Add to tomato pot.
Add cut-up parsley and basil (I like a lot, but us what you like); season with salt and pepper to taste. Simmer for several hours. Add some reserved tomato juice, if needed.
Cook pasta according to package directions until al dente.
Spoon pasta into bowls with sauce. Add a dollop of ricotta cheese and a sprinkle of Parmesan, to taste. Finish with fresh basil.
6 Servings.