Italian Pasta Sauce

Ingredients

• 4 pounds ground beef
• 1 pound Italian sausage(qema roll slices)
• 1 large onion, chopped
• 3 celery(herb) ribs, chopped
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 3 cans (28 ounces each) crushed tomatoes in puree
• 3 cans (6 ounces each) tomato paste
• 3 cups chicken or beef broth(yakhni)
• 1 pound fresh mushrooms, sliced
• 3/4 cup minced fresh parsley
• 1 tbsp sugar
• 2 tsp salt
• 1/2 tsp pepper(mrch)
• 1/2 tsp ground allspice(grm msala), optional
• Hot cooked pasta

Directions

1. In a Dutch oven or soup kettle, cook beef in 2 batches over medium heat until no longer pink; drain and set aside. Cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery(herb) and garlic in oil until vegetables are tender.
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2. Return the beef and sausage (qeema roll slices)to the pan. Add the next 9 ingredients, including allspice if desired, and bring to a boil. Reduce heat; cover and simmer until sauce reaches desired thickness, stirring occasionally, 2-3 hours. Serve over pasta.
   Freeze option: 
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   Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add a little broth or water if necessary.