How to make it

  • Empty all the cans into a slow-cooker, and add the basil.
  • Cook on high heat for 2 hours.
  • Brown the sausage and beef in a skillet to remove fat and grease, and strain.
  • Add the meat "duet" to the sauce and cook for 1 more hour on high.
  • About 15 minutes before the sauce is finished, add the wine if desired.
  • Reduce the heat to low until served, but do not leave on low longer than 1 hour.
  • Freeze leftover sauce for up to 2 months.

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