1. Heat the olive oil or bacon fat in a large skillet over medium heat. When shimmering, add the chopped onions and sauté until soft and translucent, about 5 minutes. This step brings out the sweetness—Mama Lu always said, “Onions are the soul of a good sauce.”
2. Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn it; garlic turns bitter fast.
3. Increase the heat to medium-high. Add both the ground beef and Italian sausage, breaking them apart with a wooden spoon. Cook until browned and no longer pink, about 8-10 minutes. Drain excess fat if there’s too much, but save a little for flavor.
4. Reduce the heat back to medium. Stir in the crushed tomatoes, beef broth, oregano, basil, and red pepper flakes if using. Season with salt and pepper to taste. Mama Lu always told me to taste as you go—it’s the best way to make a dish your own.
5. Bring the mixture to a gentle simmer, then reduce heat to low. Let it cook uncovered for 20-30 minutes, stirring occasionally. The sauce should thicken and the flavors meld together beautifully.
6. Before serving, give it a final taste and adjust seasoning if needed. Sprinkle with fresh herbs and Parmesan cheese if you like.

One of my favorite memories is sitting on the porch swing, watching the sun dip below the mountain ridge while this sauce bubbled away on the stove. That slow simmer is what gives this recipe its magic.