2 pounds ground beef (not ground sirloin)
2 pounds sweet or mild high-quality Italian sausage
2 heads garlic
2 cans (3 ounces each) tomato paste
2 cans (16 ounces each) tomato purée
2 cans (16 ounces each) crushed tomatoes
Put the meat in a large Dutch oven or heavy pot over medium-high heat; break up and crumble the meat as it cooks.
While cooking place each whole garlic bulb between two sheets of wax paper; smash gently with mallet. This will cause all of the cloves to pop out of their skins. Peel what is left of the skins, make sure each clove is bruised or slightly smashed. Add to cooking meat. You can mince if you want to take the time, but not necessary.
Add the tomato paste; the heat needs to be high enough to caramelize the paste but not burn. This is the most important step; caramelizing the paste gives the sauce the rich flavor. Continue to cook until meat is completely cooked through and paste is a deep red.
Stir in purée and crushed tomatoes; reduce heat to low and cook 4 hours stirring enough to avoid scorching. Serve with your favorite pasta.
Serves eight with plenty extra to freezer for later.