Frank's Recipes! Meat Gravy (Neapolitan)

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Meat Gravy (Neapolitan)

2 28 oz. cans whole peeled plum tomatoes
1 6 ounce can tomato paste (if desired or needed)
1 pound ground beef
6 mild Italian sausages
1 large onion, well chopped
1 large clove garlic, minced
1/2 teaspoon oregano
1 teaspoon dried sweet basil
1 teaspoon dried parsley
1 bay leaf
black pepper to taste

Sauté ground beef in sauce pot until cooked thoroughly. Set ground beef aside and drain, reserving beef juices and pan drippings. Place beef juices and pan drippings in refrigerator. Sauté the sausages in the sauce pot until uniformly brown. Set sausages aside. If pot bottom is sticky, deglaze with a little water. Fry the onions and garlic in the sausage fat remaining in the pot. Fry until translucent. Add plum tomatoes and spices and mix thoroughly. Bring to a boil. Reduce to a simmer. Return sausages. Simmer partially covered for 1 hour, stirring frequently. Remove sausages. Simmer uncovered for 1/2 hour, stirring frequently. Return ground beef. Skim fat from refrigerated ground beef drippings and return drippings. Simmer uncovered for 15 minutes, stirring frequently. Check sauce for desired consistency. Add paste as necessary for consistency or as desired for taste and mix thoroughly. Simmer uncovered for 1 hour, stirring frequently. Serve over noodles which will hold sauce well, such as rotini, fusilli, or rotelle.