Jami's Marinara Sauce W/ Penne Pasta

I serve this sauce tossed with Penne Pasta, because you won't want to miss a drop. The penne's tubular shape and groves grabs the sauce to give you more with each bite. This freezes so well, make a "gourmet" meal anytime!

• Ready In: 1 hr 40 mins
• Serves: 6-8

Ingredients

• 1 (29 ounce) can tomato sauce
• 1 (12 ounce) can tomato paste
• 1 (10 ounce) jar  sliced mushrooms (or fresh)
• 1  lb Italian sausage, hot, bulk
• 1  lb ground beef, lean
• 3  garlic cloves, minced
• 1  onion, diced, small
• 15  ounces  meatballs, frozen
• 3⁄4 cup red wine
• 2  teaspoons basil, dry, sweet
• 1  teaspoon oregano, dry
• 1⁄4 teaspoon thyme, dry, crushed
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon salt
• 1  tablespoon brown sugar, light
• 1  lb penne pasta, cooked & drained

Directions

1. In a large stock pot, brown sausage and beef.
2. Add onion just before meats are completely bowned.
3. Continue to cook meats until the juices have evaporated, depending on the fat content of the beef you may need to drain the meats to keep them from over cooking.
4. Add garlic and saute 1 - 2 min, just to start the cooking process.
5. Add Wine to deglaze the pan.
6. Add Tomatoe Sauce & Paste.
7. Add remaining ingredients minus the pasta and allow to simmer on low for at least an hour.
8. Cook Pasta according to directions, drain.
9. Toss Pasta and Sauce, serve with garlic bread and top with Parmesean Cheese if desired.